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Curry Chicken And Rice Casserole Recipe

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Easy Chicken and Rice Casserole Recipe Dinner, then Dessert
Easy Chicken and Rice Casserole Recipe Dinner, then Dessert from dinnerthendessert.com

Description

This curry chicken and rice casserole recipe is a perfect comfort meal that is easy to make, nutritious, and delicious. The dish is a one-pot meal that combines tender chicken, fragrant rice, and aromatic curry spices. The casserole is baked until the rice is fluffy, and the chicken is cooked through, creating a warm and hearty dish that is perfect for a family dinner or a potluck.

Prep Time

The prep time for this curry chicken and rice casserole recipe is approximately 20 minutes. The cooking time is around 45 minutes, with an additional 10 minutes for resting.

Cook Time

The cook time for this curry chicken and rice casserole recipe is approximately 45 minutes.

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked long-grain white rice
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tablespoon olive oil
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1/2 cup raisins
  • 1/2 cup slivered almonds

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Spatula

Method

  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
  3. Add the onion, garlic, and bell peppers to the skillet and cook until softened, about 5 minutes.
  4. Add the curry powder, salt, and black pepper to the skillet and stir well to combine.
  5. Add the rice to the skillet and stir well to coat with the curry mixture.
  6. Add the chicken broth and coconut milk to the skillet and stir well to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
  8. Stir in the raisins and slivered almonds.
  9. Add the chicken back to the skillet and stir well to combine.
  10. Transfer the mixture to a 9x13 inch baking dish and cover with foil.
  11. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the rice is fluffy and the chicken is cooked through.
  12. Let the casserole rest for 10 minutes before serving.

Notes

This curry chicken and rice casserole recipe can be made ahead of time and stored in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 20-30 minutes, or until heated through. You can also freeze the casserole for up to 3 months. To reheat, thaw in the fridge overnight, then bake as directed.

Nutrition Info

This curry chicken and rice casserole recipe contains approximately 400 calories per serving, with 18 grams of fat, 34 grams of carbohydrates, and 25 grams of protein.

Recipe Tips

To make this curry chicken and rice casserole recipe even more flavorful, you can add additional spices and herbs, such as cumin, coriander, turmeric, or fresh cilantro. You can also use brown rice or quinoa instead of white rice for a healthier version of the dish. Finally, you can serve the casserole with a side of naan bread, cucumber raita, or mango chutney for a complete Indian-inspired meal.

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