Savory Chicken Curry Casserole
Elevate your weeknight dinner game with this Savory Chicken Curry Casserole, a comforting fusion of bold spices and creamy textures baked to perfection. Tender chicken thighs are simmered in a luscious coconut milk curry infused with aromatic garlic, ginger, and warming spices like turmeric and cumin. Layered over fluffy basmati rice mixed with vibrant peas and carrots, this vibrant dish gets an irresistible crunch from a buttery panko breadcrumb topping. Quick to prepare and big on flavor, this casserole is a crowd-pleasing meal that marries the soul-satisfying essence of a curry with the simplicity of a one-dish bake. Perfect for meal prepping or satisfying your family's cravings, this hearty recipe is a must-try for lovers of bold flavors and easy dinners!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 can (13.5 oz) Coconut milk
- 1 cup Chicken broth
- 2 cups Cooked basmati rice
- 1 cup Frozen peas
- 2 medium Carrots, thinly sliced
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 1 cup Panko breadcrumbs
- 2 tablespoons Butter, melted
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and ground turmeric to the skillet. Stir well to coat the onions and spices evenly.
Add the chicken thighs to the skillet and cook for 5-6 minutes, flipping occasionally, until the chicken is lightly browned on the outside.
Pour in the coconut milk and chicken broth, stirring to combine. Season with salt and black pepper.
Simmer the mixture for 10 minutes, allowing the flavors to meld and the chicken to cook through. Remove from heat.
In a large mixing bowl, combine the cooked basmati rice, frozen peas, and sliced carrots. Mix well.
Lightly grease a 9x13-inch casserole dish. Spread the rice mixture evenly across the bottom of the dish.
Pour the chicken curry mixture evenly over the rice mixture, ensuring the chicken pieces are distributed evenly.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture over the casserole to create a crispy topping.
Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped cilantro if desired before serving.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 7890 mg | 343% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 49.8 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 308 mg | 24% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2780 mg | 59% | |
*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.
