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Recipe Detail Page
Chicken and Rice Casserole
Winter 2004
Basmati rice has a thin, elongated grain. It is nutty, fragrant and delicious. Substitute with Thai jasmine rice, if desired. Cook on top of the stove on a low heat if the oven is not available.
Serves 8
3 cups (750 mL) basmati rice
2 tbsp (25 mL) butter
1 cup (250 mL) diced carrots
1 cup (250 mL) diced zucchini
1 cup (250 mL) green peas
2 tbsp (25 mL) chopped coriander
2 tbsp (25 mL) chopped fresh mint
Salt and freshly ground pepper
2 tbsp (25 mL) lemon juice
1/4 cup (50 mL) melted butter
Chicken Curry (recipe follows)
1. Soak basmati rice in water to cover for 30 minutes. Drain.
2. Preheat oven to 325°F (160°C).
3. Bring a large pot of water to boil, add rice, return to boil and boil for 3 minutes. Drain.
4. Heat butter in skillet over medium heat. Add carrots and zucchini and sauté for 5 minutes or until nearly tender. Stir in peas and herbs. Add vegetables to rice and stir together. Season well with salt and pepper.
5. Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice into 3 portions. Place a layer of rice on base. Add half of Chicken Curry. Repeat layers ending with rice. Pour over lemon juice and butter.
6. Cover rice with a circle of parchment paper and the lid. Place in oven and steam for 30 to 40 minutes or until rice is tender.
Serves 8
Chicken Curry
An excellent, fragrant curry to eat on its own or paired with Indian bread or rice. If you are cooking it to combine with the rice casserole, cook about 5 minutes or until chicken is still slightly pink in centre. The chicken continues to cook when layered with the rice and baked. If you are making the curry and not combining it with the rice, cook the chicken for 10 minutes or until juices are clear. Use a curry paste to suit your taste, mild, medium or hot. We used medium for this recipe.
2 tbsp (25 mL) vegetable oil
1 large onion, finely chopped
1 tbsp (15 mL) ginger, finely chopped
1 tbsp (15 mL) garlic, finely chopped
2 tbsp (25 mL) medium curry paste
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground coriander seed
1 tsp (5 mL) ground cumin
2 lb (1 kg) boneless, skinless chicken breasts cut in 2-inch (5-cm) pieces
Salt and freshly ground pepper
1 cup (250 mL) coconut milk
2 cups (500 mL) drained chopped canned tomatoes
1 tbsp (15 mL) lemon juice
2 cups (500 mL) baby spinach
1 cup (250 mL) golden raisins
Garnish
2 tbsp (25 mL) chopped coriander
1. Heat the oil over medium-low heat in a wok or skillet. Sauté the onions slowly until softened and browned on the edges, about 10 minutes. Add the ginger and garlic. Sauté for 5 minutes longer.
2. Stir in the curry paste, cinnamon, coriander and cumin, and cook until fragrant, about 1 minute. Add the chicken and sauté for about 4 minutes or until coated with the spices and slightly brown. Season to taste and remove chicken to a bowl.
3. Add the coconut milk and tomatoes to the wok, scraping up any bits at the bottom of the pan. Bring to the boil. Reduce heat and simmer 5 minutes or until thickened.
4. Return chicken and simmer, uncovered for 2 to 3 minutes or until the chicken is almost cooked through. Remove from heat and stir in lemon juice, spinach and raisins. Taste for seasoning, adding salt or lemon juice as needed. Garnish with coriander.
Serves 8
