Tuesday, January 13, 2009
Chicken Casserole with Platanos, Rice & Peanuts in a Yellow Curry Sauce
I'm sure anyone who eats Asian food from time to time has had to think of ways to recycle the leftover rice - because when you make more Asian food you want to have freshly cooked rice and when you cook rice you kind of need to cook a lot of it for it to turn out nice and fluffy.
We've made anything from fried rice to New Orleans Calas, but because we love variation, we're always looking for new ways to get rid of the excess rice.
Anyway today we were going to do some recycling with some leftovers and were at Carrefour picking-up a few things when Ronny mentioned that there was this casserole he used to make in Sweden. It sounded kind of interesting and since it used a lot of rice I said: Let's make it!
According to Ronny they have pizza in Sweden that has Platanos, peanuts, chicken and yellow curry sauce on it and when he was hungry one day and had some leftover rice he made this casserole.
1 Chicken Breast
Leftover Rice (Your casserole dish should not be more than half full)
1 Tsp Garam Masala<---Use your favorite mix.
3 Tsp S&B Japanese Curry Powder <----Any curry powder will do but this is the one we used.
1 Green Platano
A Handful of Peanuts
1 Can Coconut Milk (400 ml)
2 Tbsp Extra Virgin Olive Oil
1 Tbsp All Purpose Flour
5 Tbsp Dessiccated Coconut (or as much as you need to make a nice layer of this on top)
Step 1: Chop-up the chicken breast into bite size pieces and fry them in the extra virgin olive oil. Season with salt, pepper and chili powder.
Step2: Put 1 Tbsp flour into the pan and toss the chicken in the flour.
Step 3: Pour the coconut milk into the pan.
Step 4: Then add curry powder, Garam Masala and salt to taste. Make sure the sauce is a bit 'salty' as this is going to have to flavor a lot of unseasoned rice.
Step 5: Put a layer of leftover rice in the casserole dish.
Step 6: Peel and chop the Platanos in 5 mm slices and mix them into the rice so that they're evenly distributed.
Step 7: Sprinkle this with a handful of peanuts.
Step 8: Pour the chicken curry sauce mixture onto this making sure the rice is covered with the sauce.
Step 9: Sprinkle a layer of dessicated coconut on top.
Step 10: Bake in a preheated oven at 250C for 15 min., then lower the heat to 200C and bake for another 10 min. Serve warm and enjoy!