Rice Casserole with Curry Chicken and Vegetables Recipe
Rice casserole with curry chicken and vegetables combines the Polish love for baked casseroles with the trend for oriental spices. It tastes a bit like mild chicken curry, only instead of serving it on a plate, everything goes into one dish and into the oven. It’s a convenient meal for a family dinner when you want something different from classic rice with sauce.
This casserole combines the homely comfort of an “all-in-one dish” with the aroma of Indian curry, but in a tamed version suited to Polish-style tastes. The creamy sauce made from stock and cream coats the rice and tender chicken, while the vegetables add crunch and color, so the dish tastes like a mild chicken curry turned into family comfort food. It’s a great way to introduce oriental spices into your home menu without a flavor shock for younger eaters.
Chef's tips
Make sure the rice is slightly undercooked before baking – it will finish cooking in the oven and soak up the sauce instead of turning into mush. Don’t fry the chicken for too long, just until lightly browned, because it will cook further in the oven and can easily dry out. If the sauce in the pan seems very thin, don’t over-reduce it – it’s better for the casserole to be juicy than dry.
How to serve
Serve with a simple cucumber and yogurt salad or mixed greens with a light vinaigrette to refresh the creamy, warming character of the dish. To drink, a glass of kefir or a light white wine such as Riesling or Pinot Grigio works well, especially if you’re serving the casserole for a weekend lunch with friends. It also makes a great “cook once, eat for two days” dish – the next day you just need to reheat it in the oven, covered.
Ingredients
- rice - 250 g
- chicken breast - 400 g
- carrot - 2 piece
- bell pepper - 1 piece
- peas - 100 g
- cream - 150 ml
- chicken stock - 350 ml
- oil - 2 tablespoons
- curry powder - 2 teaspoons
- garlic - 2 cloves
- onion - 1 piece
- salt
- black pepper
Preparation
- Rinse the rice in a sieve under running water. Cook in salted water for 2 minutes less than indicated on the package, so it stays slightly firm. Drain and set aside.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with oil.
- Trim the chicken breast of any sinew and cut into cubes of about 2 cm. Season with salt, pepper and 1 teaspoon of curry powder, then mix.
- Peel the carrot and slice into thin half-moons. Remove the seeds from the pepper and cut it into strips or cubes. Peel and dice the onion, finely chop the garlic.
- Heat 1 tablespoon of oil in a large pan. Add the chicken and fry for 5–6 minutes over medium-high heat, until the meat is no longer pink on the outside and lightly browned. Transfer the chicken to a bowl.
- In the same pan add the second tablespoon of oil, add the onion and fry for 3–4 minutes until softened. Add the garlic, carrot and pepper and fry for another 4–5 minutes, stirring.
- Add the remaining 1 teaspoon of curry powder, stir and fry for about 30 seconds more, until the spices become very fragrant.
- Pour the stock and cream into the pan, add the frozen peas. Bring to a gentle boil and cook for 3–4 minutes over low heat, until the sauce thickens slightly. Season with salt and pepper to taste.
- In a large bowl combine the cooked rice, fried chicken and the vegetable sauce from the pan. Mix thoroughly to combine.
- Transfer the mixture to the baking dish and smooth the top.
- Place in the preheated oven and bake for about 20–22 minutes, until the top is lightly browned and the edges of the casserole start to bubble gently.
- After removing from the oven, let the casserole rest for 5–10 minutes before serving so it’s easier to portion.
Storage
Store leftovers covered in the fridge for up to 2 days. Reheat in the oven, covered with foil so the top doesn’t dry out, or in the microwave, adding a splash of stock or water if it seems too dry.
