Curried Chicken & Coconut Rice Casserole

Monday 18 March 2019

My husband really loves a good curry.  He likes them really spicy, but I like them moderately spicy.  
I like to taste my food rather than be distracted from the taste by a mouth that feels as if its on fire! I am not overly fond of food that bites back!

I really love chicken casseroles.  All in one meals. No fuss, no muss.  

Very little clean up.  I love it when that happens.

This tasty dish combines all of my loves. It is a delicious chicken casserole, with a moderately spiced East Indian flavour.
I love all in one, no fuss, and again no muss! 

You begin by making a quick and easy sauce to help temper any spiciness from the curry.  Its simply yogurt, lime zest, lime juice, some chopped fresh coriander or mint and some seasoning.  
Yogurt has a lovely cooking effect on most things and goes especially nice with curries. Easy peasy.

I like to make the sauce first and bang it into the refrigerator to chill and develop the flavours while I cook the casserole. 
Easy peasy. And it leaves you with one less thing to do when it comes to actually getting supper ready.

Once that is done you simply measure some rice, chopped carrot, coconut milk and boiling water into a casserole dish, cover tightly and then pop it into a hot oven to partially cook the rice.
It only takes 25 to 30 minutes to cook it.

While the rice is cooking, you cook some garlic, oil and curry powder in the microwave for a short and then stir in some cooked boneless, skinless chicken breast meat  . . . 

At the end of 25 to 30 minutes, stir this mixture into the almost cooked rice along with some  frozen peas. 
Cover it tightly and bang it back into the oven for a further 15 minutes until the rice is tender and the chicken cooked through, perfectly.

Let it sit for 10  minutes and then stir . . .

Voila!  Dinner is served.  A drizzle of yogurt sauce and a sprinkling of spring onions along with some toasted flaked almonds complete the picture!

This is beautiful.  Both the chicken and rice are cooked perfectly . . .  the rice tender, the chicken still juicy and not dried out . . .

Not too spicy, not too bland . . .  beautiful textures, flavours and colours.  Todd squirted some Sriracha sauce on his because he wanted some heat.  I enjoyed it just as it was.

Yield: 2
Curried Chicken & Coconut Rice Casserole

Curried Chicken & Coconut Rice

A fabulously different and delicious rice and chicken casserole with  an East Indian Flavour!  All in one dish that is built for two, but can easily be multiplied to served more!


For the yogurt sauce:
  • 125g plain whole milk yogurt (1/2 cup)
  • 1 TBS minced fresh coriander or mint leaves
  • 1/2 tsp finely grated lime zest
  • 1/2 TBS lime juice
  • salt and black pepper to taste
For the casserole:
  • 140g long grain rice, uncooked (2/3 cup)
  • 90ml full fat coconut milk (1/3 cup + 1/2 TBS)
  • 240ml boiling water (1 cup)
  • 1 medium carrot, peeled and cut into 1/4 inch bits
  • 1 TBS light olive oil
  • 1 clove garlic, peeled and minced
  • 1/2 TBS  curry powder
  • 1/2 pound boneless, skinless chicken breast (cut in half lengthwise and then cut into thin slices)
  • 75g frozen petit pois (1/2 cup)
  • couple TBS toasted flaked almonds
  • 1 spring onion, trimmed, washed and sliced thin


  1. Preheat the oven to 230*C, 450*C/gas mark 7.  Have ready a 9-inch square glass casserole dish.
  2. Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed.
  3. Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt.  Cover tightly with foil and bang into the oven. (Middle rack)  Bake for 25 to 30 minutes.
  4. Measure the oil into a large glass bowl.  Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so.  Let cool slightly and then stir in the chicken pieces.
  5. Remove the rice from the oven and uncover.  Fluff the rice with a fork. Stir in the chicken pieces and frozen peas.  Recover tightly and bang back into the oven.  Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
  6. Remove from the oven and let sit for about 10 minutes before fluffing up with a fork.  Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.
Created using The Recipes Generator

This recipe serves two people but can quite easily be doubled or tripled to serve more. For the really hearty eater you could warm up some Naan breads to serve on the side and of course Papadums always go well!  Quick, easy and delicious. Enjoy!  

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  1. Thank you for everything you share Marie!!

    1. You are welcome Monique! I figure if I am going to cook and eat, I might as well share it! xoxo

  2. Splendid! Hits all the notes for me.

    1. I hope you make it Katy! Its really delicious! xoxo

  3. How much boiling water do you add?

    1. I'm so sorry, I left that out. I have fixed it now. That would be 240ml or 1 cup of boiling water! Well spotted! Thank you! xo

  4. After someone mentioned this in a recent comment, I had to search it out and then was happy to see that I had all of the necessary ingredients at home, so I made it for dinner this evening.

    I'm not sure how I missed this before, but it's a lovely, easy dish to make and we both really enjoyed it. I think it might become a regular here.

    1. It’s a regular in my house Marie! You really can’t go wrong! I am so pleased you have made this and enjoyed it! Thanks so much for sharing your experience with it! That makes me very happy! ❤️

  5. Wow I love your blog and appreciate that your recipes use ingredients that I usually have in my pantry. I made this last night as a way of using up leftover roast chicken, I tripled the recipe easily and it was fabulous. Rave reviews from all of the household and 2 family members actually argued about who got to take the leftovers to work for lunch!

    1. I am so pleased that it was enjoyed! Thank you so much for taking the time to share your experience!

  6. I roasted a chicken yesterday for Easter. This looks like a lovely way to use the leftovers. I'll have to get a lime, though. Thanks for the recipe. Love and hugs, Elaine

    1. Oh Elaine, I think you are really going to enjoy this. Its quite simply fabulous! Love and hugs, xoxo


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