Watch how to make coconut curry chicken and rice casserole

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This curry chicken and rice casserole is an exotic and healthier twist on the classic comfort food dish. Brown rice is layered with chicken and vegetables and then topped with a flavorful coconut curry sauce. It is perfectly rich and creamy, without any cheese or cans of cream soup.
You can prepare this delicious casserole recipe completely from scratch. Find the detailed instructions below. All prep work can be completed while the brown rice is cooking. Alternatively, this casserole is a great way to repurpose leftovers. In that case, simply layer 4 cups cooked rice, 3 cups cooked/steamed vegetables and 2 cups leftover chicken. You only need to make the coconut curry sauce, pour it over the leftovers and bake to heat everything through.
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Coconut chicken curry and rice casserole
Regina Braun / Cooktop Cove
Preparation time: 45 minutes (20 minutes if using leftovers)
Total time: 1 hour 10 minutes (45 minutes using leftovers)
Serves: 4 to 6
Ingredients
1 cup brown rice (about 4 cups cooked, can also use leftover rice)
2 cups cauliflower florets
1 cup frozen carrots, peas and corn mix
1 tablespoon oil, divided
1 pound chicken breast, cut into bite-sized pieces (or 2 cups leftover chicken)
Salt and pepper
1/2 onion, chopped
4 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon sea salt
1/2 teaspoon coriander powder
1/2 teaspoon cumin
1/4 teaspoon cayenne powder
2 cups chicken broth
1 cup coconut milk, divided
2 teaspoons cornstarch
Directions
1. Cook the brown rice according to package directions, unless using leftover rice.
2. Bring a pot of salted water to a boil and cook the cauliflower and frozen vegetable mix for 5 minutes until softened. Drain and set aside.
3. Heat 1/2 tablespoon of oil in a skillet and add the chicken pieces. Season with salt and pepper and sear until browned from all sides.
4. Remove chicken from skillet and add remaining 1/2 tablespoon oil. Cook the chopped onion and garlic until translucent. Stir in curry powder, salt, coriander, cumin and cayenne.
5. Deglaze pan with chicken broth. Scrape up any brown bits from the chicken.
6. In a small bowl, whisk together cornstarch with 2 tablespoons of the cold coconut milk to make a slurry.
7. Stir the remaining coconut milk into the pan and bring to a boil. Whisk in the cornstarch slurry and cook until slightly thickened.
Regina Braun / Cooktop Cove
8. To assemble the casserole, add the brown rice to the bottom of a 9-by-13-inch casserole dish. Top with half of the curry sauce.
9. Add cooked chicken and vegetables on top and finish with the remaining coconut curry sauce.
10. Bake at 350 degrees Fahrenheit for about 25 minutes until heated through and bubbling.
Serve the casserole sprinkled with chopped parsley and a lime wedge for extra flavor.
Regina Braun / Cooktop Cove
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