Curried Chicken and Coconut Rice Casserole

I really love chicken casseroles.  All in one meals. No fuss, no muss.

This tasty dish combines all of my loves . . .  a delicious chicken casserole, with a moderately spiced East Indian flavour . . .  all in one, no fuss, and again no muss!

You begin by making a quick and easy sauce to help temper any spiciness from the curry.  Its simply yogurt, lime zest, lime juice, some chopped fresh coriander or mint and some seasoning.  Easy peasy.

I make it first and bang it into the refrigerator to chill and develop the flavours while I cook the casserole.

Once that is done you simply measure some rice, chopped carrot, coconut milk and boiling water into a casserole dish, cover tightly and then pop it into a hot oven to partially cook the rice . . . 25 to 30 minutes does it.

While the rice is cooking, you cook some garlic, oil and curry powder in the microwave for a short and then stir in some cooked boneless, skinless chicken breast meat  . . .

At the end of 25 to 30 minutes, stir this mixture into the almost cooked rice along with some  frozen peas. Cover it tightly and bang it back into the oven for a further 15 minutes until the rice is tender and the chicken cooked through, perfectly.

Let it sit for 10  minutes and then stir . . .

Voila!  Dinner is served.  A drizzle of yogurt sauce and a sprinkling of spring onions along with some toasted flaked almonds complete the picture!

This is beautiful.  Both the chicken and rice are cooked perfectly . . .  the rice tender, the chicken still juicy and not dried out . . .

Not too spicy, not too bland . . .  beautiful textures, flavours and colours.  Todd squirted some Sriracha sauce on his because he wanted some heat.  I enjoyed it just as it was.

Curried Chicken and Coconut Rice
A fabulously different and delicious rice and chicken casserole with  an East Indian Flavour!  All in one dish that is built for two, but can easily be multiplied to served more!

Ingredients:
For the yogurt sauce:

• 125g plain whole milk yogurt (1/2 cup)
• 1 TBS minced fresh coriander or mint leaves
• 1/2 tsp finely grated lime zest
• 1/2 TBS lime juice
• salt and black pepper to taste

For the casserole:

• 140g long grain rice, uncooked (2/3 cup)
• 90ml full fat coconut milk (1/3 cup + 1/2 TBS)
• 1 medium carrot, peeled and cut into 1/4 inch bits
• 1 TBS light olive oil
• 1 clove garlic, peeled and minced
• 1/2 TBS  curry powder
• 1/2 pound boneless, skinless chicken breast (cut in half lengthwise and then cut into thin slices)
• 75g frozen petit pois (1/2 cup)
• couple TBS toasted flaked almonds
• 1 spring onion, trimmed, washed and sliced thin

Instructions:

1. Preheat the oven to 230*C, 450*C/gas mark 7.  Have ready a 9-inch square glass casserole dish.
2. Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed.
3. Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt.  Cover tightly with foil and bang into the oven. (Middle rack)  Bake for 25 to 30 minutes.
4. Measure the oil into a large glass bowl.  Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so.  Let cool slightly and then stir in the chicken pieces.
5. Remove the rice from the oven and uncover.  Fluff the rice with a fork. Stir in the chicken pieces and frozen peas.  Recover tightly and bang back into the oven.  Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
6. Remove from the oven and let sit for about 10 minutes before fluffing up with a fork.  Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.

This recipe serves two people but can quite easily be doubled or tripled to serve more. For the really hearty eater you could warm up some Naan breads to serve on the side and of course Papadums always go well!  Quick, easy and delicious. Enjoy!