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Tuesday, September 4, 2012

Recipe for Curried Chicken and Rice Casserole

We have a great Indian restaurant on Maui and enjoy getting together with a bunch of friends to go stuff ourselves on curries, naan, tandoori meat, lentil dishes.....   If it's just the two of us craving Indian flavors, I'll throw together an easy curry.  This recipe is an adaptation of a wild rice and chicken casserole I used to make when my kids were small.
It had a lot of sour cream, cream of mushroom soup, cheese...that kind of casserole! For this meal, I used coconut milk, fire roasted tomatoes, Indian spices, and raisins (probably would be good with some sauteed onion-next time!).  This was very satisfying and delicious.

Time: about an hour (I cooked the rice and chicken ahead of time, so for just combining and baking-25 minutes)
Yield: 6 servings


  • 2 large chicken breasts, skinless and boneless
  • 1 TBSP turmeric
  • water (or broth/stock)
  • 1 cup mixed rice (wild, brown, black mix or any wild rice mix) cooked according to package
  • 1 14.5 oz can diced fire roasted tomatoes
  • 1 cup coconut milk
  • 1 TBSP garam masala
  • 1 1/2 TBSP curry powder
  • Few shakes crushed red peppers (more if you like it really spicy hot)
  • 1/2 cup golden raisins
  • Salt to taste


  • Cook rice mixture according to package directions (mine said 50 minutes).
  • Cook chicken in turmeric and water (or broth/stock) until done, about 12 minutes.  Let cool then chop/shred.
  • Preheat oven to 425 degrees.
  • Mix chicken, rice, tomatoes, coconut milk, spices and raisins together.  Taste and add salt if needed.
  • Spray casserole dish and pour mixture in.
  • Bake for 15 minutes or until well heated through.

Serve with a veggie (ooh, next time I think I'll stir in some English peas) and enjoy!

Printable recipe