Chicken Curry and Brown Rice Casserole recipe


  • 250ml water
  • 1/2 (400g) tin whole peeled plum tomatoes
  • 80g easy cook brown rice
  • 80g raisins
  • 1 tablespoon lemon juice
  • 1 tablespoon curry powder
  • 1 cube chicken stock
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 1 bay leaf
  • 340g skinless, chicken breast fillets, cut into 2.5cm pieces

Cooking Instructions

Preheat oven to 180 C / Gas 4. In a frying pan, stir together water, tomatoes, brown rice, raisins, lemon juice, curry powder, stock cube, ground cinnamon, salt, garlic and bay leaf. Bring to the boil; then stir

in chicken. Transfer mixture to a casserole dish. Cover and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

13 Apr 2013     1046 views     NON-Vegetarian       Rice and Grains > Rice Casseroles

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