Curry Chicken and Rice Casserole
Easy to prepare for a weekday meal or sophisticated enough for a weekend dinner party, this Curry Chicken and Rice Casserole is rich in fibre and full of delicious, wholesome flavours.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 tbsp canola oil
- 2 cups onion minced
- 1 tbsp curry paste (mild, medium or hot)
- 6 cups Swiss chard or other leafy green chopped
- 1/4 cup dried apricots chopped
- 1 cup low-sodium chicken broth
- 3 cups cooked short or long grain brown rice
- 2 cups cooked chicken cubed
- 1/4 cup natural almonds chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 375°F (190°F).
- In a large skillet, heat oil over medium-high heat. Add onions, cook, stirring often, until translucent and golden, about 10 minutes. Stir in curry paste, chard, apricots and chicken broth until combined. Remove from heat.
- Add cooked rice and chicken to curry mixture. Stir well to combine. Spoon into an 8-inch square (2 L) baking dish and top with almonds.
- Cover with foil and bake for 20 minutes or until heated through and flavours have combined.
Recipe Notes
Tip: Serve curry chicken and rice casserole with this simple raita: combine 1/2 cup (125 ml) plain yogurt with 1/4 cup (50 ml) finely chopped cucumber, 2 tbsp (30 ml) finely chopped mint and a pinch of salt. Refrigerate until ready to use (can be made up to 3 days ahead).
