This is a casserole that is nice to entertain with, because it doesn’t require a lot of time in the kitchen. You can get it ready and then move on to whatever else you have to get done while it’s cooking. I have made this as listed, and I have also done it by leaving the rice out and cooking mashed potatoes or pasta on the side. The gravy is super delicious over each and every one of those items. If you want, you can double the sauce ingredients too if you like extra!
Check out what they are saying about this recipe over at The Seasoned Mom:
“OMG I want this in my tummy!! I love the concept of dump and bake but this looks so flavorful that I need to make it asap!”
Anything I can dump and bake in just a few minutes is something worth trying for sure!
Ingredients
1 (13.66 ounce) can coconut milk
1 (6 ounce) can Hunt’s tomato paste
2 cups Swanson low-sodium chicken broth
4 teaspoons minced garlic
2 teaspoons garam masala
1 teaspoon curry powder
½ teaspoon chili powder
½ teaspoon ginger powder
½ teaspoon Morton salt, or more to taste
1 cup diced onion
1 cup uncooked long grain white rice
1 ½ lbs. skinless, boneless chicken (thigh or breast meat); sliced into tenders or diced into bite-sized pieces
2 tablespoons chopped fresh cilantro or parsley, for garnish
Instructions
Preheat oven to 375 degrees F. Spray a 13-inch by 9-inch baking dish with cooking spray.
In the prepared dish (or in a separate microwave-safe bowl), whisk together the coconut milk, tomato paste, chicken broth, garlic, garam masala, curry powder, chili powder, ginger, salt and pepper until a smooth sauce forms. Since the coconut milk is solid at room temperature, you will need to put the bowl (or dish) in the microwave to warm the mixture in order to be able to whisk it into a smooth sauce. Microwave the sauce in 1-minute intervals, whisking after each minute, until the coconut milk is melted and the sauce is completely smooth. This takes about 2 minutes total. Stir in the onion, rice, and chicken.
Cover the baking dish tightly with foil.
After about 45 minutes, remove the foil, stir the mixture, and check to see if the rice is done. Cover, and return to the oven to finish baking until the rice is completely cooked through. The sauce will become thick and the rice will be tender when the dish is done. This usually takes between 50-55 minutes total, but I like to check it and stir it about every 5 minutes towards the end.
Garnish with cilantro before serving.
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Quick Tip: Cut this in half and cook in an 8-inch square pan for the perfect dish for two.
Thanks again to The Seasoned Mom for this terrific recipe.
