Servings: persons
Chicken casserole with vegetables and coconut/curry sauce
A good suggestion for a thoroughly flavorful and delicious weekend as well as weekday menu, you get right here Chicken casserole on a base of vegetables and with a creamy coconut/curry sauce on top. The flavor in this dish is intense!
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