Thursday, December 9, 2010

Curried Chicken and Brown Rice Casserole

I refused to go to the grocery store for a third time in three days, so I turned to the ingredients search on  I entered in "chicken", "brown rice", and "tomatoes" and found a recipe for curried chicken and brown rice casserole.   It tasted really good.  I liked the spicy curry flavor on the chicken and brown rice, and I loved that it cooks all together in the oven.  Easy!  I was a bit skeptical of the raisins, but they blended beautifully with the spice.

Here is how I made it:

1/2 of the tomatoes from a 14.5 oz can diced tomatoes and all the juice
3/4 cup brown rice, cooked
1/2 cup raisins
1 Tab lemon juice
3 tsp curry powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 cloves garlic, minced
1 bay leaf
3/4 lb boneless, skinless chicken breasts, cut into 1" pieces

Preheat oven to 350 degrees.
In a large bowl, stir together all ingredients.  Transfer to a casserole dish.  Cover and bake for 45 minutes, stirring occasionally, until chicken is cooked.

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