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Chicken Curry Casserole

USDA Mixing Bowl
6 Servings

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Steps

1. Preheat oven to 400 °F.
2. Combine brown rice and 2 ½ cups water in large pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes.
Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of brown rice and water.
3. In a large pan, heat canola oil and chicken broth over medium heat for 2-3 minutes. Add celery, onions, and carrots. Cook an additional 5-7 minutes or until vegetables are tender.
4. In a large mixing bowl, combine curry powder, garlic powder, pepper, salt, and yogurt. Add vegetables, brown rice, and chicken. Mix well.

5. Pour mixture into a 9” x 9” nonstick baking pan. Bake uncovered at 400 °F for 15 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds

(use a food thermometer to check the internal temperature). Serve hot.

Notes

In this traditional, spiced Indian dish, tender chicken strips, fresh carrots, diced celery, and brown rice are tossed in a creamy curry sauce and baked until golden.

Ingredients

1 cup Brown rice, long-grain, regular, dry
1 tablespoon canola oil
1/4 cup low-sodium chicken broth
3/4 cup Fresh celery
1 cup Fresh onions, peeled, diced
1 1/4 cups Fresh carrots, peeled, shredded
1 1/2 teaspoons curry powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1/2 cup low-fat plain yogurt

1 1/2 cups Cooked fajita chicken strips, diced 1" (12 oz)

Materials

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Can last 4-5 months if packed in moist sand& stored in cold root cellar at 32-40

How to Prepare

Rinse with cold water. Trim off tops bottoms. Peel. To eat raw add to salads. Have as snack with dip. Carrots can be steamed Microwaved or boiled until tender.