Alright, let’s dive into the awesome flavours of this curry chicken casserole, the perfect meal to hit the spot when you’re craving something tasty and comforting. With tender chicken pieces, crispy fried potatoes, and a whole bunch of yummy spices, you just gotta try this casserole if you’re in the mood for a hearty and warming dinner. Plus, serve it with some steaming rice, and you’re sure to wow your family and friends with its incredible taste.
This curry chicken casserole recipe is all about that delicious mix of Indian-inspired ingredients, giving you the perfect combo of spices and textures for a meal you won’t forget. The diced tomatoes and coconut milk bring a whole new level of richness and creaminess to the dish, making every bite absolutely packed with flavour. So, whether you’re planning a chill night in or having some friends over for dinner, this curry chicken casserole is the way to go if you’re after a well-seasoned and satisfying meal.
In addition to this fantastic curry chicken casserole, you might also want to check out some of my Middle Eastern-inspired one-pot stews. For instance, give the scrumptious casserole of spinach or the easy white bean stew recipe a try, as they’re both perfect for adding variety to your dinner table. Not to mention, if you feel like switching things up from plain steamed rice, you can totally go for my quick and delicious vermicelli rice recipe, which cooks up in just 20 minutes.
So, what are you waiting for? Grab your apron, head to the kitchen, and whip up this amazing curry chicken casserole tonight. Trust us, you won’t be disappointed! And don’t forget to give those Middle Eastern stews and vermicelli rice a try too, for a delightful change of pace in your meal planning. Enjoy!
Step 1.
Heat 2 tablespoons of vegetable oil in a casserole pot over medium heat. Add the diced potatoes and fry until they are golden brown on all sides, about 5-7 minutes. Remove the potatoes and set them aside.
Step 2.
In the same pot, add the remaining 1 tablespoon of vegetable oil and add the chicken pieces, then cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside separately from the potatoes.
Lower the heat to medium-low, add the chopped onion, and cook until softened about 5 minutes. Add the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.
Add the curry powder, cumin, paprika, turmeric, and cayenne pepper, stirring well to coat the onions. Cook for about 1 minute to toast the spices.
Step 3.
Stir in the diced tomatoes, along with the juice, and the coconut milk. Add the chicken pieces back in, making sure they are covered in the sauce.
Add the water and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer, covered, for about 25 minutes, or until the chicken is cooked through and tender.
Step 4.
Add the fried potatoes on top of the curry, and continue to simmer for an additional 10 minutes, or until the potatoes are also tender but not too soft
Taste the curry and adjust the seasoning with salt and pepper as needed.
Garnish with fresh coriander
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