Wednesday, January 7, 2015

One Pot Chicken Curry Casserole

I really don't mind admitting that I love one pot dishes. It saves on the cooking and cleaning time. Serve this up with a fresh salad and you have a well rounded meal in no time at all. 

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 4 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 - 1 teaspoon chili flakes
  • 1 tablespoon curry powder
  • 1 tablespoon grated ginger
  • 1 28 oz can tomatoes
  • 2 cups rice
  • 4 cups chicken broth
  • 6 chicken breasts cut into strips or cubes
  • 1 head cauliflower broken in flowerettes
  • 1 lime
  • mango chutney optional
  1. Saute onion and garlic in olive oil.
  2. When onions are softened, add all the spices. Cook for 30-60 seconds.
  3. Add the raw rice, tomatoes and chicken broth. Bring to a boil.
  4. Add the raw chicken.
  5. Cook on medium or medium low for 20 minutes.
  6. The last 8 minutes, add broken cauliflower to the top of the pan. Close the lid and continue to cook until cauliflower is done.
  7. Serve with fresh lime and mango chutney.


  1. That sounds really good but it must serve a crowd. There's just the two of us . I might try it by only using a quarter of the quantity. I love curries.

  2. Thank you so much for this amazing recipe!! I came home from work and was wondering what to do with my chicken breasts that needed to be used up today. In no time at all I had an amazing dinner on the table that everyone loved ! One pot recipe's....i sure hope to see more of them on this site! Fabulous.....can't wait for the leftovers for my lunch tomorrow.

  3. You have such great recipes. I love one pot meals; we have lots of soups too in the winter. My husband loves any food so that makes it easy and nice.

  4. I love "one pot dishes" too and this one looks really good!