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 fibre and delicious wholesome flavors will make this your new go-to recipe.
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.
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).
1 tbsp canola oil 2 cups minced onion 1 tbsp curry paste (mild, medium or hot) 6 cups chopped Swiss chard or other leafy green 1/4 cup chopped dried apricots 1 cup low sodium chicken broth 3 cupscooked short or long grain brown U.S. rice 2 cups cubed cooked chicken 1/4 cup chopped natural almonds
Per Serving (1/6 of recipe) Calories 320 Fat (g) 9 Protein (g) 23 Carbs (g) 35 Fibre (g) 5 Sodium 150 Source: www.riceinfo.com
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP