Indian Coconut Chicken Curry Casserole
Votes: 7
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Indian-Style Coconut Chicken Curry Casserole - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 kg skinless and boneless chicken thighs, cut into 5 cm pieces.
- 900 g canned chickpeas, rinsed and drained
- 300 g frozen chopped spinach, defrosted and squeezed
- 1 tbsp. basmati rice
- 1/2 habanero chili pepper, seeded
- 2 tbsp (30 g) butter
- 2 leeks, coarsely chopped
- 1 cup chopped cilantro
- 1 tbsp fresh thyme
- 5 cloves of garlic
- 1/3 cup coarsely grated coconut
plus 1.5 cups coconut water - 2 tbsp. curry powder
- 2 teaspoons turmeric
- 1 tsp ground cumin
- 1/4 cup olive oil
- 4 carrots, chopped
- Raisins for decoration
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Recipes with similar ingredients: chicken thighs, chickpeas, spinach, basmati rice, chili pepper, leeks, garlic, carrot, coconut water, coconut, caraway, thyme, cilantro, curry, turmeric, raisin
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Place the rice, coconut water, 1/2 cup water, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce heat to low and cover; simmer until the rice is tender, about 20 minutes. Remove from heat; let stand, covered, for 5 minutes. Transfer to a bowl and stir in the butter and shredded coconut; set aside. - Using a food processor or blender, puree the leek, cilantro, thyme, garlic, habanero, and 1/2 cup water to a paste. Transfer 1 tablespoon of the paste to a small bowl; add the curry powder, turmeric, cumin, 1 teaspoon pepper, and 1/4 cup water. Transfer the remaining paste to a large bowl, add the chicken, and 1 teaspoon salt; mix thoroughly.
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the curry and onion paste; cook, stirring, until the paste thickens, about 5 minutes. Add the chicken to the Dutch oven. Reduce heat to medium; cover and cook until almost cooked through, about 15 minutes. - Increase the heat. Uncover and cook until thickened, stirring occasionally, for another 15 minutes. Add 1 1/2 cups water, carrots, chickpeas, and spinach. Bring to a boil, then reduce heat to medium. Simmer until the chicken is tender, another 15 minutes.
Transfer the chicken to a 9 x 13-inch baking dish and top with the rice mixture. Bake until golden brown, about 25 minutes. Garnish with light-colored raisins.
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