This curry chicken bake has an abundance of flavour from warm spices, coconut milk, onion, and garlic. Moreover, it comprises your protein, veggies, and starch in one dish meaning that this is all you will need to make to have dinner for a family of four to six people.
Cook the rice according to package directions, unless using leftover rice.
Bring a pot of salted water to a boil and cook the cauliflower and frozen vegetable mix for 5 minutes until softened. Drain and set aside.
Heat ½ tablespoon of oil in a skillet and add the chicken pieces. Season with salt and pepper and sear until browned from all sides.
Remove chicken from skillet and add remaining ½ tablespoon oil. Cook the chopped onion and garlic until translucent. Stir in curry powder, salt, coriander, cumin and cayenne.
Deglaze pan with chicken broth. Scrape up any brown bits from the chicken.
In a small bowl, whisk together cornstarch with 2 tablespoons of the cold coconut milk to make a slurry.
Stir the remaining coconut milk into the pan and bring to a boil. Whisk in the cornstarch slurry and cook until slightly thickened.
To assemble the casserole, add the brown rice to the bottom of a 9-by-13-inch casserole dish. Top with half of the curry sauce.
Add cooked chicken and vegetables on top and finish with the remaining coconut curry sauce.
Bake at 350°F for about 25 minutes until heated through and bubbling.
Serve the casserole sprinkled with chopped parsley and a lime wedge for extra flavor.
Keyword Curry Chicken and Rice Casserole, Curry Chicken Bake
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