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.

4 comments:

  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.
    JB

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  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.

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  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.

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

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