Curried Chicken Casserole

Dicer Pro

Serves six to eight

This recipe is great as a covered dish for an easy dinner or as an easy-to-reheat dinner to drop off for friends and family. Plus, it is so easy to prepare. Leftover roast chicken can be used, or you can poach chicken breasts. If you have to reheat, the microwave is perfect.

Preheat oven to 325ºF (170ºC; Gas Mark 3).

Ingredients

• 2 cups cooked chicken cut into generous chunks 480g/1lb
• 2 cups chicken broth 450cl/1 pint
• 1 onion, diced
• 1/3 cup flour 80g/3oz
• ¼ cup butter 60g/2oz
• 3 cloves garlic, minced
• 2½ cups cooked Basmati rice 600g/1lb 3oz
• 1 Tablespoon (generous) hot curry powder
• 1 cup tomato juice 225cl/8 fl oz
• 1 teaspoon Worcestershire sauce

Method

1. In a large skillet, sauté the onion until it becomes translucent, add garlic and sauté briefly.
2. Sprinkle flour over the onion and garlic, stirring constantly until it begins to brown.
3. Whisk in the chicken broth and add the tomato juice, Worcestershire sauce and curry powder.
4. Cook over a low flame until the mixture begins to thicken.
5. Put the chicken and rice into a casserole dish and cover with sauce mixture.
6. Bake in preheated oven for about 30 minutes until bubbly; remove and rest for 5 minutes before serving.

Information

• » Curried Chicken