I’ve been testing recipes all week to go with our next “Dinner & Book Club” column in Citywoman magazine (www.citywoman.ca) because we will be chatting and chewing about Slumdog Millionaire by Vikas Swarup; so obviously it will be an India themed menu. Then I remembered this really fantastic Curried Chicken Bake I make fairly often – it’s great for potlucks btw, so I am sharing this delish casserole recipe. Not exactly seasonal, but tasty never goes out of season.
Curried Chicken Bake
2 Tbsp (30 ml) vegetable oil
1 lb (454 g) boneless chicken breasts cut into strips
1 cup (250 ml) sweet onion, sliced
1 red pepper, sliced
2 cloves garlic, minced
1 Tbsp (15 ml) ginger, minced
1 small hot pepper, seeded and minced
1 Tbsp (15 ml) curry powder
1 cup (250 ml) raw basmati rice
1 cup (250 ml) canned coconut milk
1 cup (250 ml) chicken broth
1 tsp (5 ml) salt
1 Tbsp (15 ml) cilantro minced
1/2 cup (125 ml) slivered almonds, toasted
• Heat oven to 350°F (180°C).
• In an ovenproof skillet that has a lid, heat the oil over high heat. Sauté the chicken strips until no longer pink inside. Add the onion and red pepper to the pan, stir and cook for another 5 minutes.
• Add the garlic, ginger, hot pepper, and curry powder to the pan. Stir and cook for another few minutes. Stir in the basmati rice, and then pour in the coconut milk, chicken broth, and salt. Bring to the boil, stirring so the rice doesn’t stick. Remove pan from the heat and cover it with lid, place it in the oven for 20 minutes.
• Remove pan from oven. Serve curried chicken sprinkled with minced cilantro and toasted almonds.
• Serves four.