Recipe courtesy of Mary Berg
Curried Chicken Casserole
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- Level: Easy
- Total: 2 hr 5 min (includes marinating time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 832
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 7 g
- Sugar
- 18 g
- Protein
- 77 g
- Cholesterol
- 291 mg
- Sodium
- 1649 mg
This classic crowd-pleaser, Curried Chicken Casserole, is sure to be a hit with paneer, chunky veg and couscous.
- Level: Easy
- Total: 2 hr 5 min (includes marinating time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 832
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 7 g
- Sugar
- 18 g
- Protein
- 77 g
- Cholesterol
- 291 mg
- Sodium
- 1649 mg
Ingredients
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Directions
- Whisk together the yogurt, garlic, ginger, curry powder, cayenne and the juice of half of the lemon in a large bowl. Add in 2 tablespoons of the olive oil and season to taste with salt and pepper. Add in the chicken and paneer and toss well to combine and evenly coat with the marinade. Cover and refrigerate to marinate for at least 1 hour or up to 1 day.
- Set the chicken and paneer aside at room temperature for 20 minutes to remove the chill of the fridge.
- Meanwhile, preheat your oven to 400 degrees F.
- Add the tomatoes, onion and bell pepper into a 9-by-13-inch casserole dish and top with the remaining 1 tablespoon olive oil. Season with salt and pepper and toss well to combine. Remove the chicken and paneer from the marinade, leaving any excess behind, and add to the dish. Drizzle the top with a little more oil and roast until the chicken is cooked through and the vegetables are tender, 30 to 35 minutes. If you’d like a little extra golden-brown color on your chicken, turn the broiler to high for 1 to 2 minutes.
- Meanwhile, heat the chicken broth in the microwave or over low heat until steaming.
- Remove the chicken from the casserole dish, tent with aluminum foil and set aside to rest. Scatter the couscous and raisins, if using, into the dish over the vegetables and paneer and pour over the hot chicken broth. Stir, cover the pan with a piece of aluminum foil or a weighted baking sheet and set aside for 5 to 10 minutes to allow the couscous to cook and absorb all the broth.
- Use a fork to fluff up the couscous, add the chicken back to the dish, scatter with the cilantro and add a squidge of lemon juice. Serve with mango chutney and yogurt on the side.
