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One Pan Curried Chicken and Rice Casserole
This one pan chicken and rice casserole is flavored with warming curry spices and is great as a simple weeknight dinner.
Course
Dinner
Cuisine
American, Indian
Keyword
chicken and rice casserole, Gluten free dinner, One pan dinner recipe
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
518
kcal
Author
Alida Ryder
Ingredients
1
tbsp
Garam Masala
1
tsp
paprika
½
tsp
cardamom
½
tsp
cumin
½
tsp
turmeric
500
g (1lb)
boneless chicken thighs
1
onion
finely chopped
3
garlic cloves
crushed
2
tsp
ginger
crushed
2
cups
rice
4
cups
chicken stock / chicken broth
1
tsp
salt
½
tsp
black pepper
To serve
yoghurt
lime wedges
fresh cilantro/coriander
Instructions
Preheat the oven to 180°C/350°F.
Combine all the spices together in a small bowl.
Sprinkle three quarters of the spices over the chicken and season well with salt and pepper.
Sear the chicken in a large pan or skillet in a splash of oil until browned on both sides. Remove from the pan and set aside.
In the same pan, heat a few tablespoons of oil or butter then cook the onion, garlic and ginger for a minute or two until fragrant.
Add the remaining spices and cook for a few more seconds then add the rice and chicken stock.
Add a squeeze of lime juice (optional) and season with a teaspoon of salt and a pinch of pepper.
Place the chicken on top of the rice then cover with a lid or foil and place in a preheated oven.
Bake for 15-20 minutes until the chicken and rice are cooked through.
Remove from the oven and serve with yogurt, fresh cilantro/coriander and lime wedges.
Nutrition
Calories:
518
kcal
|
Carbohydrates:
80
g
|
Protein:
35
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
85
mg
|
Sodium:
1606
mg
|
Potassium:
684
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
86
IU
|
Vitamin C:
6
mg
|
Calcium:
57
mg
|
Iron:
2
mg