Indian Chicken and Rice Casserole
Instructions:
- This dish is usually made with lamb; our lighter recipe calls for skinless chicken breasts.
- 1 can (141â„2 ounces) chicken broth or
- 13â„4 cups Chicken Broth
- 1 cup basmati rice
- 3 garlic cloves, peeled 1 piece (1" by 1â„2") fresh ginger, peeled and coarsely chopped
- 1â„4 cup sweetened flaked coconut
- 1 large onion, halved and thinly sliced
- 3 teaspoons vegetable oil
- 1 small red pepper, cut into 1â„2-inch pieces
- 1 pound skinless, boneless chickenbreast halves, cut into 1â„2-inch pieces
- 3â„4 teaspoon ground cumin
- 3â„4 teaspoon ground coriander
- 1â„2 teaspoon salt
- 1â„8 teaspoon ground red pepper (cayenne)
- 2 cups cauliflower flowerets (about 1â„2 medium head), cut into 1â„2-inch pieces
- 1 package (10 ounces) frozen peas and carrots
- 1 can (141â„2 ounces) diced tomatoes
- 1 container (8 ounces) plain nonfat yogurt
- Raisins, toasted sliced almonds, and toasted sweetened flaked coconut for garnish (optional)
- Preheat oven to 350ºF. In 2-cup measuring cup, add enough water to chicken broth to equal 2 cups liquid. In 2-quart saucepan, heat chickenbroth mixture to boiling over high heat. Place rice in shallow 21â„2-quart casserole; stir in boiling broth mixture. Cover casserole tightly and bake 20 minutes or until rice is tender and all liquid is absorbed. Remove casserole from oven; set aside.
- Meanwhile, in food processor, with knife blade attached, or in blender, at medium speed, blend garlic, ginger, coconut, and half of onion slices until a paste forms; set aside.
- In nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium heat. Add red pepper and remaining onion slices, and cook until golden, about 10 minutes.With slotted spoon, transfer vegetables to a bowl.
- Add garlic mixture to same skillet and cook 8 to 10 minutes or until golden. Add chicken pieces and remaining 1 teaspoon oil and cook, stirring occasionally, until chicken is lightly browned on the outside and loses its pink color on the inside. Add cumin, coriander, salt, and ground red pepper and cook 2 minutes longer.Transfer chicken mixture to bowl with vegetables.
- To same skillet, add cauliflower and 3â„4 cup water; heat to boiling over high heat. Reduce heat to low; cover and simmer 6 minutes. Add frozen peas and carrots, and tomatoes with their juice; heat to boiling over high heat. Reduce heat to low; uncover and cook 2 minutes longer or until cauliflower is tender and peas and carrots are heated through. Transfer cauliflower mixture to bowl with chicken. Stir in yogurt until well mixed.
- With fork, fluff rice. Top cooked rice with chicken mixture. Bake, uncovered, 15 minutes longer or until heated through. Serve garnished with raisins, toasted almonds, and toasted coconut if you like.
- P R E P 30 minutes
- B A K E 35 minutes
- MA K E S 6 servings