How To make Chicken Curry Casserole
Ingredients
2
cup
chicken, cubed, cooked
1
cup
rice, long grain, uncooked
1
cup
milk
1/4
cup
onions, green, sliced
2
teaspoon
curry powder
1/8
teaspoon
garlic powder
1/8
teaspoon
red pepper, cayenne, ground
10 3/4
oz
cream of celery soup, condensed, can
2
oz
pimientos, diced, drained
1
each
egg, hard cooked, peeled, sliced
1/3
cup
almonds, sliced, toasted
1/4
cup
raisins
Directions:
Heat the oven to 350 degrees. Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and raisins.
Nutrition Information Per Serving:
Calories: 340
Protein: 21 Grams
Carbohydrates: 41 Grams
Fat: 10 Grams
Cholesterol: 85 Milligrams
Sodium: 460 Milligrams
Potassium: 480 Milligrams
How To make Chicken Curry Casserole's Videos
Best Simple Chicken Curry
Curries are notorious for a lengthy ingredients list. So this one is a gem - incredible flavour, 5 ingredient sauce, made from scratch!
Chicken Curry Casserole with Tomato
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Warm Your Soul with the Ultimate Polynesian Chicken Curry Casserole Recipe
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How to Make the tastiest Chicken Curry - A Perfect Winter Dish in any polynesian home.
Chicken Curry Casserole
Ingredients
• 1 kg chicken wings
• 3 large potatoes chopped in cubes with skin on (2cleaned thoroughly)
• 3 stalks celery chopped
• 2 carrots chopped
• 1 cup of chopped cauliflower
• 1/2 cup of chopped beans
• 3 tablespoons minced ginger
• 3 tablespoons minced garlic
• 1 large onion chopped
• 4 cups of chicken stock
• 2-3 tablespoons curry powder
• 1/4 cup of oil for frying& cooking
• salt and pepper to season
• 1/4 cup of all purpose flour
Steps
1. Cut and was chicken then drain water out completely
2. Cut and wash vegetables
3. Add half of mince garlic and ginger to the chicken
4. Mix well to cover the chicken, add salt and pepper and marinate chicken for 1/2 hour to an hour
5. Bring chicken out from fridge, and coat well with flour
6. Heat 2 tablespoons of oil in the pan and start browning the chickens in batches
7. Remove from pan then add onions, and the rest of minced garlic and ginger
8. Sauté for few minutes then add potatoes and carrots
9. Pour in chicken stock and simmer on medium heat for 10 minutes
10. Add chicken and continue simmering until chicken is tender
11. Add the rest of the vegetables and season well
12. Serve hot with rice or a side of your choice.
Enjoy!
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Curry Chicken and Broccoli Casserole
Take your casseroles to the next level with this Curry Chicken and Broccoli Casserole from MealPlanHQ.
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How to make Chicken Curry Sauce for beginners | step by step | Easy!!
INGREDIENTS
*1/2 kilo Chicken breast
Marinate with
*1-2 Tspn Seasoning powder
*1 Tbspn curry powder
*1 Tspn thyme
*1 Tspn ginger powder
*1 Tspn garlic powder
*1 Tspn black pepper
*1 Tspn ground red pepper
*1 Tspn onion powder
*1 Tspn salt (or to taste)
OTHERS
*1 red bell pepper
*1 green bell pepper
*1 yellow bell pepper
*2-3 medium size carrot
*1 big size Onions
1 Cooking spoon vegetable oil
SLURRY to thicken sauce
1 cup water
1-2 Tbspn corn flour
Extras
1 Tspn curry
1 Tspn thyme
1 Tspn salt
Season to taste
You can double or divide the ingredients depending on the quantity you are making.
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CHICKEN STEW RECIPE / SPICY CHICKEN STEW
#chickenstew #basicchickenstew #bluebellrecipe
INGREDIENTS:
1kg chicken legs
1/3 cup of olive oil
1 inch ginger
8 cloves of garlic
1 umorok /ghost chilli
2 medium size onions,sliced
300gm of carrot, sliced
350gm of baby potatoes, skin on
3/4 tsp of ground turmeric
1 tbsp of roasted cumin&coriander seeds, roughly crushed
750gm of chicken stock
2 tbsp of tomato paste
salt to taste
some chopped coriander leaves
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