Curried Chicken & Coconut Rice Casserole
Curried Chicken & Coconut Rice
- 125g plain while 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
- 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
- 12 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
- Preheat the oven to 230*C, 450*C/gas mark 7. Have ready a 9-inch square glass casserole dish.
- Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed.
- 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.
- 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.
- 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.
- 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.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/03/curried-chicken-coconut-rice-casserole.html
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