Easy to prepare for a weekday meal or sophisticated enough for a weekend dinner party, the Curry Chicken and Rice Casserole meets the demands of today's conscientious foodies. Healthy ingredients, rich in fiber and delicious wholesome flavours will make this your new go-to recipe.
|1 tbsp||canola oil||15 mL|
|2 cups||minced onion||500 mL|
|1 tbsp||curry paste (mild, medium or hot)||15 mL|
|6 cups||chopped Swiss chard or other leafy green||1.5 L|
|1/4 cup||chopped dried apricots||50 mL|
|1 cup||low sodium chicken broth||250 mL|
|3 cups||cooked Kokuho Rose® brown rice or Tex Farm long grain brown rice||750 mL|
|2 cups||cubed cooked chicken||500 mL|
|1/4 cup||chopped natural almonds||50 mL|
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.
Makes 6 servings
Tip: Serve 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).
For more great recipes, visit www.haveariceday.com/rice-recipes
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