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.

Recipe courtesy riceinfo.com

 

Curry Chicken and Rice Casserole
Curry Chicken and Rice Casserole
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 375°F (190°F).
  2. 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.
  3. 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.
  4. 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).