Indian Chicken & Rice Casserole

Recipe Ingredients

1		Chicken broth
1 cup	160g / 5.6oz	Basmati rice
3		Garlic cloves - peeled
1		Fresh ginger - (1/2 inch)
		Peeled and coarsely chopped
1/4 cup	23g / 0.8oz	Sweetened flaked coconut
1 cup	62g / 2.2oz	Onion - halved lengthwise (large)
		And thinly sliced
3 teaspoons	15ml	Vegetable oil
1 teaspoon	5ml	Red pepper - cut in 1/2" pieces (small)
1 lb	454g / 16oz	Skinless boneless chicken breast halves
		Cut into 1/2" pieces
3/4 teaspoon	3.8ml	Ground cumin
3/4 teaspoon	3.8ml	Ground coriander
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Ground red pepper - (cayenne)
2 cups	292g / 10oz	Cauliflower flowerets
		(about 1/2 medium head)
		Cut into 1/2" pieces
10 oz	284g	Frozen peas and carrots
1		Diced tomatoes - (14 ounces)
1		-- (8 ounces) plain nonfat yogurt
		For garnish - (optional)
		Raisins
		Sliced almonds - toasted
		Sweetened flaked coconut - toasted

Recipe Instructions

1. Preheat oven to 350F. In 2-cup measuring cup, add enough water to chicken broth to equal 2 cups liquid. In 2-quart saucepan, heat chicken-broth mixture to boiling over high heat. Place rice in shallow 2 1/2 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.

2. 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.

3. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium heat. Add red pepper and remaining onion slices, and cook until golden, about 10 minutes. With slotted spoon, transfer vegetables to large bowl.

4. Add garlic mixture to skillet and cook 8 to 10 minutes, 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.

5. To same skillet, add cauliflower and 1/2 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.

6. 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.

Source:
Good Housekeeping

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