Curried Chicken Casserole

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 kg - chicken breasts, skinless, boneless
  • 1 tbsp - curry powder
  • 1 1/4 tbsp - oil
  • 30 g - butter
  • 2 1/4 tbsp - plain flour (maida)
  • 3 spring onions, finely chopped
  • 1 red capsicum, chopped
  • 1 tsp - finely chopped ginger
  • 1 1/2 - celery sticks, chopped
  • 420 g - tomato, chopped
  • 2 1/2 tbsp - tomato paste
  • 1 bay leaf
  • 1 1/2 cups - chicken stock
  • 1/2 to 3/4 tsp - red chilli powder
  • salt to taste

How to Make Curried Chicken Casserole

  • Sprinkle curry powder onto the chicken pieces. Saute chicken until golden in colour. Cook it evenly.
  • Melt the butter on HIGH for 1/2 a mind.
  • Mix in, stir and cook the flour until golden.
  • Add the onion, capsicum, ginger, celery. Stir well, cook on HIGH for 4 mins.
  • Add tomatoes, tomato paste, bay leaf, chilli, chicken stock and chicken placing the thicker part of the chicken pieces at the outer edge of the dish.
  • Cook on MEDIUM HIGH for 15 mins.
  • Stir and re-arrange the chicken after 5-10 mins.
  • Leave the cooked casserole aside for 5 mins. before serving hot.

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