Indian spiced chicken casserole

One of my current favorites. Easy to toss together even if it’s not truly a one pot dish, but filling warm and delicious. Also freezes well and does great lunches with the left overs.

1/2 cup raisins
100g container whole blanched almonds
9 chicken boneless skinless chicken thighs cut in bite sized cubes
1 cup of jasmine rice
1 tsp garlic, minced
2 tsp fresh grated ginger
1 small can chicken broth
1 table spoon curry powder
salt and pepper to taste
1 can coconut milk
1 tsp tumeric
1/2 block of firm tofu, pressed and cut in small dices (optional)



1. Pre-heat the oven to 375F.

2.  In a small pot combine the chicken stock, the coconut milk, all the spices (including the garlic). Take a good look at your mixing spoon, thank it for it’s services and acknowledge that from this point on it will be the yellow spoon. The turmeric does that. Bring the liquid to a boil then reduce the heat to a simmer.


3. If using the tofu, cook it in a  pan with about a table spoon of oil until lightly golden. This helps with the texture.

4. In a dutch oven or other oven safe vessel heat about a table spoon of oil. Add the chicken and cook until mostly colored, about 2-3 minutes.

5. Add the rice, raisins and almonds. Stir well to coat the rice with some of the oil. If using the tofu, add here and stir well to mix with the rice.

6. Deglaze with the liquid and spices mix and mix well to make sure everything is evenly distributed.

7. Cover and put in the oven for 30 minutes.

8. Serve in small bowls. Add salt and black pepper to taste.


One response to “Indian spiced chicken casserole

  1. I think I’d love this too, it sound so yummy!

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