Wednesday, August 15, 2012

Recipe for Curried Chicken and Rice Casserole

Time: about an hour (I cooked the rice and chicken ahead of time, so for just combining and baking-25 minutes)
Yield: 6 servings


  • 2 large chicken breasts, skinless and boneless
  • 1 TBSP turmeric
  • water (or broth/stock)
  • 1 cup mixed rice (wild, brown, black mix or any wild rice mix) cooked according to package
  • 1 14.5 oz can diced fire roasted tomatoes
  • 1 cup coconut milk
  • 1 TBSP garam masala
  • 1 1/2 TBSP curry powder
  • Few shakes crushed red peppers (more if you like it really spicy hot)
  • 1/2 cup golden raisins
  • Salt to taste


  • Cook rice mixture according to package directions (mine said 50 minutes).
  • Cook chicken in turmeric and water (or broth/stock) until done, about 12 minutes.  Let cool then chop/shred.
  • Preheat oven to 425 degrees.
  • Mix chicken, rice, tomatoes, coconut milk, spices and raisins together.  Taste and add salt if needed.
  • Spray casserole dish and pour mixture in.
  • Bake for 15 minutes or until well heated through.