Recipe for chicken casserole with vegetables and coconut/curry sauce
A great suggestion for an utterly flavorful and delicious weekend or weekday menu is right here: Chicken in a casserole on a bed of vegetables with a creamy coconut/curry sauce on top. This dish is packed with flavor! It offers a perfect balance between spicy and sweet. Bell peppers, carrots, and cauliflower provide sweetness, while spicy red curry paste adds heat, and the mild, creamy coconut sauce brings it all together beautifully.
Everything is served with white rice and topped with some salty peanuts, which complement the other flavors perfectly.
If you prefer a milder dish, simply adjust the amount of red curry paste. The vegetables can also be varied based on what you have on hand.
It takes no more than 30 minutes to whip up this wonderful dish, and it’s highly recommended! Easy, quick, indulgent, healthy, and just absolutely delicious.
Chicken casserole with vegetables and coconut/curry sauce
Ingredients
- 450 gram Chicken Fillet
- 1 pcs. Bell Pepper cut into strips
- 1 pcs. Leek cut into slices
- 2 pcs. Carrots cut into cubes
- 150 gram Cauliflower cut into small florets
- 400 gram Coconut Milk
- 100 gram Cream
- 7 gram Curry not spicy
- 5 gram Red curry paste possibly more, season to taste
- 20 gram Mango Chutney
- 2 cloves Garlic crushed or grated
- Salt and Pepper a bit
In addition
- 360 gram rice
- Peanuts salted
Instructions
- Turn on the oven at 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven)
- Prepare all the vegetables and place them in an ovenproof dish.
- Cut the chicken pieces into smaller pieces and brown them in a pan with a bit of butter. Season with salt and pepper.
- Add coconut milk, cream, curry, curry paste, mango chutney, and garlic to the pan – mix carefully and let it simmer for about 2 minutes.
- Pour the chicken and sauce into the dish and mix with the vegetables.
- Place the dish in the oven for 20 minutes and then serve with rice and peanuts on the side