Curry Chicken Casserole
Transform your weeknight dinner routine with this flavorful Curry Chicken Casserole, a crowd-pleasing dish that brings together tender chicken, creamy coconut milk, and fragrant spices for a comforting meal. Packed with seasoned rice, vibrant peas, and a gooey layer of melted cheddar cheese, this casserole combines the bold taste of curry powder with the creamy richness of coconut milk, creating a delicious fusion of warmth and spice. Perfectly baked to golden perfection in just under an hour, it’s a one-dish wonder that simplifies dinner prep while delivering complex, satisfying flavors. Garnish with fresh cilantro for an extra burst of freshness, and enjoy a dish that’s sure to be a new go-to favorite in your recipe repertoire. Great for meal prep, family dinners, or casual gatherings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 teaspoons Curry powder
- 0.5 teaspoon Ground cumin
- 1 can Canned coconut milk
- 1 cup Chicken broth
- 3 cups Cooked white rice
- 1 cup Frozen peas
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat a large skillet over medium heat and add olive oil. Cook the chicken breasts for 4-5 minutes on each side, until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Sprinkle the curry powder and ground cumin into the skillet. Stir well to coat the onion and garlic evenly with the spices.
Pour in the coconut milk and chicken broth, stirring to combine. Let the mixture simmer for 3-4 minutes to allow the flavors to meld together.
In a large mixing bowl, combine the cooked rice with the frozen peas. Add the coconut milk mixture from the skillet and stir until evenly combined.
Transfer the rice mixture into a greased 9x13-inch baking dish. Spread it out into an even layer.
Slice the partially cooked chicken breasts into strips and arrange them on top of the rice mixture in the baking dish.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 6528 mg | 284% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 26.6 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
