Curried Chicken & Coconut Rice Casserole, Quick Easy & Delicious

 

If you’re looking for a comforting, flavor‑packed dinner that practically cooks itself, this Curried Chicken & Coconut Rice Casserole is a delicious one‑dish wonder. Tender pieces of chicken bake along with fragrant coconut rice, gently seasoned with curry powder, garlic, and herbs. As it cooks, the rice absorbs the creamy coconut milk and chicken juices, becoming rich, fluffy, and full of warm spice.

This easy casserole is perfect for busy weeknights, cozy weekends, or anyone who loves simple meals with big flavor. Everything bakes together in the same dish — no pre‑cooking, no fuss — making it an ideal option for small households or anyone craving a satisfying, budget‑friendly dinner. With its golden color, gentle heat, and irresistible aroma, this Curried Chicken & Coconut Rice Casserole is the kind of recipe you’ll want to make again and again.

 

I really love chicken casseroles.  All in one meals. No fuss, no muss and with very little to clean up.  I love it when that happens.

This tasty dish combines all of my loves. It is a delicious chicken casserole, with a moderately spiced East Indian flavors.

You begin by making a quick and easy sauce which, when served with the casserole, helps temper any spiciness from the curry.  Its simply yogurt, lime zest, lime juice, some chopped fresh coriander or mint and some seasoning. Yogurt has a lovely cooking effect on most things and goes especially nice with curries. Easy peasy.

The rice for this casserole cooks in the oven with coconut milk and a few other ingredients for about half an hour before you add anything else to it. Cooking the rice in this way really helps it to absorb all of those tasty flavors before adding everything else.

When done, this is beautiful.  Both the chicken and rice are cooked perfectly . . .  the rice tender, the chicken still juicy and not dried out . . . not too spicy, not too bland . . .  with beautiful textures, flavors and colors. 

This recipe serves two people but can quite easily be doubled or tripled to serve more. For the really hearty eater you could warm up some Naan breads to serve on the side and of course Papadums always go well!  Quick, easy and delicious. Enjoy!  

 

INGREDIENTS NEEDED TO MAKE

CURRIED CHICKEN & COCONUT RICE CASSEROLE

There is nothing too extraordinary here.

For the yogurt sauce:

• 125g plain whole milk yogurt (1/2 cup)
• 1 TBS minced fresh coriander or mint leaves
• 1/2 tsp finely grated lime zest
• 1/2 TBS lime juice
• salt and black pepper to taste

For the casserole:

• 140g long grain rice, uncooked (2/3 cup)
• 90ml full fat coconut milk (1/3 cup + 1/2 TBS)
• 240ml boiling water (1 cup)
• 1 medium carrot, peeled and cut into 1/4 inch bits
• 1 TBS light olive oil
• 1 clove garlic, peeled and minced
• 1/2 TBS  curry powder
• 1/2 pound boneless, skinless chicken breast (cut in half lengthwise and then cut into thin slices)
• 75g frozen petit pois (1/2 cup)
• couple TBS toasted flaked almonds
• 1 spring onion, trimmed, washed and sliced thin

 

 

NOTES ON INGREDIENTS

I use full fat plain yogurt. I like its rich flavor and creamy texture. My favorite brand at the moment is siggi's.  There is no sugar added.

You can find the full fat coconut milk in the international aisle at the grocery store.

I use a medium strength curry powder. That is what seems to be available for the most part where I live. Its a tad bit spicy but not overly so.

You can toast your almonds easily in the oven.  Spread them onto a baking tray and toast them for 5 to 8 minutes at a moderate (350*F/180*C) heat.  Keep a watch as they can go from toasty to burnt in a flash.

This is also a great casserole to use leftover cooked chicken breast in if you wish. Just use the same amount, cubed. (About 2 1/2 cups)

Spring onions are what is called scallions or green onions.

 

HOW TO MAKE 

CURRIED CHICKEN & COCONUT RICE CASSEROLE

This is really a very simple and an easy casserole to make.

1. Preheat the oven to 230*C, 450*C/gas mark 7.  Have ready a 9-inch square glass casserole dish. (Your casserole should hole 2 1/2 quarts/liters.)
2. Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed. (I use my small wire whisk to do this. Make sure you do this first so that the flavors have time to develop properly.)
3. Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt.  Cover tightly with foil and bang into the oven. (Middle rack)  Bake for 25 to 30 minutes. (The rice cooks in the oven. It is important that you cover it tightly so that no moisture can escape.)
4. Measure the oil into a large glass bowl.  Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so.  Let cool slightly and then stir in the chicken pieces. (If you are using cooked chicken, you can add it now.)
5. Remove the rice from the oven and uncover.  Fluff the rice with a fork. Stir in the chicken pieces and frozen peas.  Recover tightly and bang back into the oven.  Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
6. Remove from the oven and let sit for about 10 minutes before fluffing up with a fork.  Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.

 

HINTS AND TIPS FOR SUCCESS

• Read the recipe thoroughly before beginning so as to familiarize yourself with all the ingredients and equipment needed to make it.
• Assemble all of your ingredients prior to beginning. This can prevent you from leaving anything out that is integral to the recipe.
• Follow the instructions completely.  I cannot be held responsible for the recipe not working out because you haven't done so.
• Measure all of the ingredients accurately and according to the ingredients list. If you are measuring by weight, measure all of your ingredients by weight, and if you are measuring by volume likewise.

 

FREQUENTLY ASKED QUESTIONS

CAN THIS RECIPE BE MADE AHEAD OF TIME?

Absolutely. You can make it ahead, cover and refrigerate. Simply reheat when you wish to eat it. I wouldn't make it more than 24 hours ahead of time. You may need to loosen it with a bit of stock when you go to reheat it to prevent it from being too dry from the rice having absorbed all of the moisture.

WHAT IS CORIANDER LEAF?

In North America Coriander Leaf is what is known as Cilantro. I know many people have an aversion to this, so Mint makes a great substitute.

MUST I USE LONG GRAIN RICE?

I think you might get away with other types of rice by substituting the long grain with the equivalent of other types of rice.  Brown rice may take longer to cook, or require more liquid. I have only ever made this with long grain rice.

CAN THIS RECIPE BE DOUBLED?

Certainly.  You can either use a larger casserole dish to cook it in, or you can split it between two 9 inch square dishes. In the latter the cook time will stay the same. In a larger dish the cook time may increase.  Test it at the regular time and if it still needs time, cook for 10 minutes longer and test again. Repeat as necessary.

CAN THE LEFTOVERS BE FROZEN?

You can freeze everything but the sauce.  That I would make fresh. Simply place into an airtight freezer container, seal, label with the date and ingredients and freeze.  Thaw in the refrigerator overnight when you want to eat it. Make your sauce fresh and reheat the casserole gently in a skillet until completely heated through. Garnish with the flaked almonds and spring onions to serve.

 

A FEW OTHER CHICKEN RECIPES

YOU MIGHT ALSO ENJOY

Chicken is one of our favourite things to cook and eat here in my English kitchen. No small wonder as it is not only economical, readily available but also very versatile, not to mention delicious.  

STREET CART CHICKEN AND RICE - This might look like a lot of work, but it goes together very easily and deliciously. I promise you. Put the chicken in to marinate before you do the rice, etc. Once you have everything ready, the final dish goes together very quickly and is oh-so-tasty!

GRILLED CHICKEN CAESAR SALAD - Why pay big bucks for a substandard version of this in a restaurant when you can create a 5 star version of it quickly and easily at home!With crisp romaine lettuce, flavourful grilled chicken, garlic croutons, plenty of cheese, bacon and that fabulously rich Caesar dressing, this always goes down a real treat!

  

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Yield: 2Author: Marie Rayner

Curried Chicken & Coconut Rice

A fabulously different and delicious rice and chicken casserole with  an East Indian Flavour!  All in one dish that is built for two, but can easily be multiplied to served more!

ingredients:

For the yogurt sauce:

• 125g plain whole milk yogurt (1/2 cup)
• 1 TBS minced fresh coriander or mint leaves
• 1/2 tsp finely grated lime zest
• 1/2 TBS lime juice
• salt and black pepper to taste

For the casserole:

• 140g long grain rice, uncooked (2/3 cup)
• 90ml full fat coconut milk (1/3 cup + 1/2 TBS)
• 240ml boiling water (1 cup)
• 1 medium carrot, peeled and cut into 1/4 inch bits
• 1 TBS light olive oil
• 1 clove garlic, peeled and minced
• 1/2 TBS  curry powder
• 1/2 pound boneless, skinless chicken breast (cut in half lengthwise and then cut into thin slices)
• 75g frozen petit pois (1/2 cup)
• couple TBS toasted flaked almonds
• 1 spring onion, trimmed, washed and sliced thin

instructions:

1. Preheat the oven to 230*C, 450*C/gas mark 7.  Have ready a 9-inch square glass casserole dish.
2. Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed.
3. Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt.  Cover tightly with foil and bang into the oven. (Middle rack)  Bake for 25 to 30 minutes.
4. Measure the oil into a large glass bowl.  Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so.  Let cool slightly and then stir in the chicken pieces.
5. Remove the rice from the oven and uncover.  Fluff the rice with a fork. Stir in the chicken pieces and frozen peas.  Recover tightly and bang back into the oven.  Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
6. Remove from the oven and let sit for about 10 minutes before fluffing up with a fork.  Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.

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