Indian rice and poultry casserole recipe

Indian Rice and Poultry Casserole recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Indian rice and poultry casserole recipe is a delicious and flavorful dish that combines aromatic spices with tender poultry and fragrant basmati rice. It is a one-pot meal that is perfect for weeknight dinners or special occasions. The dish is easy to prepare and packed with layers of flavors, making it a crowd-pleaser. The combination of spices like cumin, turmeric, and coriander adds a distinct Indian touch to the casserole. With tender chicken or turkey and fluffy rice, this recipe is sure to become a family favorite.

Keywords: Indian, rice, poultry, casserole, flavorful

Indian rice and poultry casserole recipe details

Indian rice and poultry casserole recipe, recipe Rating: 4.7
Number of votes:119 

Ingredients

500 g	chicken breast, skinless
3 tbsp	light soy sauce
2 tbsp	Worcester sauce
1	onion, chopped
3 tbsp	oilve oil
2 tsp	curry powder
1 cubic cm	fresh ginger, finely chopped
200 g	long grain rice
400 ml	chicken broth
200 g	carrots
500 g	broccoli
100 g	prunes
2	bananas
½	orange, juiced
300 g	sour cream
1 tsp	soft sugar
1 pinch(es)	ground cloves
1 pinch(es)	cinnamon

Instructions

Cut the chicken breast in 1 cm stripes. Mix soy sauce and Worcester sauce and marinate the meat in the mixture for 30 minutes.

Sauté the chopped onion in oil, add one teaspoon of curry powder and the chopped ginger. Stir in the rice and the chicken broth and cook for 20 minutes or until the rice is done.

Peel and slice the carrots and divide the broccoli into florets. Blanch the vegetables in salted water for 5 minutes. Rinse with hot water and drain.

Dice the prunes. Peel and slice the bananas. Transfer the fruits with the orange juice and the sour cream in a blender and process until smooth. Season with the remaining curry, sugar, cloves and cinnamon.

Add to the rice the vegetables, the fruit mixture and half of the Worcester and soy sauce marinade and stir in carefully. Fold in the marinated chicken breast. Spoon the lot in a greased casserole dish and pour over the remaining marinade.

Bake for 30 minutes at 200°C.

Note:
You may substitute red lentils for the rice.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 50 min
Resting time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a