Curry Chicken N’ Rice
6 Chicken Quarters (Legs & Thighs)
1 Teaspoon Ground Thyme
Kosher Salt And Freshly Ground Black Pepper To Taste
½ Cup Canola Oil
6 Slices Smoked Bacon, Chopped
1 Large Yellow Onion, Diced Small
2 Ribs Celery, Chopped
6 Cloves Garlic, Minced
1 (28 Ounce) Can Whole Peeled Tomatoes, Drained And Chopped, Liquid Reserved
3 Tablespoons Madras Curry Powder
5 Tablespoons Unsalted Butter
2 Bay Leaves
2 Cups Cooked Basmati Rice
5 Tablespoons Toasted Cashews, Or To Taste
¼ Cup Chopped Fresh Cilantro
Step 1 Season chicken with thyme, kosher salt, and black pepper.
Step 2 Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
Step 3 Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
Step 4 Cook and stir onion, celery, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
Step 5 Preheat oven to 325 degrees F (165 degrees C).
Step 6 Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
Step 7 Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Step 8 Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, cashews, and cilantro.