Coconut Curry Chicken and Rice Casserole
Sometimes you just have to go for it and admit that as awful as the name sounds, you kinda love a classic casserole. Don’t even try to convince me otherwise. If it was a chilly evening, you’d been running the kids to and from school, doing homework with them and cleaning the house and someone showed up with an easy coconut curry chicken and rice casserole on your doorstep you know you’d take it. It’s just so homey and comforting.
This recipe is simple to make. Which is very much what I need all year round. Chasing after kids, running a business, serving in our church and trying to remember to enjoy life can get pretty busy. It’s the best ever, but we need easy meals to make. Am I right friends?
Start by making your curry chicken. Once that’s all done (and really, it’s just seasoned chicken in a pan and then make it into saucy chicken so very easy to do.) add it to the rice and remaining ingredients in casserole dish and bake. Yes, raw rice (say that ten times fast), it all goes in the oven and that’s it! Dinner is a cinch!
- 1 cup of white rice
- 2 cups of water
- 1 can coconut milk
- 1 cup broccoli
- 1 cup peas
- 1 breast, boneless, skinless, chicken
- 2 teaspoons curry powder
- 1 clove of garlic, minced
- ¼ teaspoon ground ginger
- 1 tablespoon red curry paste
- 1 can coconut milk
- ½ teaspoon corn starch dissolved in 2 teaspoons water
- Cut the chicken into 1" pieces and toss in the curry. Heat a skillet over medium heat and drizzle in a little oil. Cook, turning occasionally for about 3-5 minutes or until cooked through. Add the garlic, ginger and red curry paste. Stir to combine and add the coconut milk. Bring it to a simmer and then stir in the corn starch mixture. Allow to cook for one minute or until thick. Remove from the heat to a plate and allow to cool while you prepare the other ingredients.
- Heat the oven to 350 degrees.
- Spray an 8x8" baking dish with nonstick spray. Put the rice, water, coconut milk, broccoli, peas and chicken (with the sauce) into dish and stir to combine. Bake for 1½ hours or until the rice is tender. Serve immediately with warmed naan.
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