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.
1 tbsp (15 mL) canola oil
2 cups (500 mL) minced onion
1 tbsp (15 mL) curry paste (mild, medium or hot)
6 cups (1.5 L) chopped Swiss chard or other leafy green
1/4 cup (50 mL) chopped dried apricots
1 cup (250 mL) low sodium chicken broth
3 cups (750 mL) cooked short or long grain brown rice
2 cups (500 mL) cubed cooked chicken
1/4 cup ( 50 mL) chopped natural almonds
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.
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).
Serves: 6
