I really need to thank my family as I share this recipe. They've had to put up with the house smelling like curry three nights over the past week as it took me three takes to get this recipe how I wanted it. On my first attempt, the flavour was just what I was aiming for but I didn't have the rice to liquid ratio right so the rice was too firm. The second attempt was in the slow cooker and the rice was too soft. But I'm so glad I persevered because take three - back in the oven with a long grain brown rice that holds up well to the long cooking time - resulted in serious yumminess cooked just right.
Tender chicken and nutty brown rice baked in a silky coconut curry sauce. Mmm delish!
Here's how I made it:
1 1/2 cups long grain brown rice
1 cup diced onion
1 cup sliced red pepper
1 400 ml can coconut milk
1 can water (400 ml)
1 tbsp curry powder
1/2 tsp ground coriander seed
1/2 tsp ground turmeric
1/2 tsp minced ginger root
1 1/2 lbs skinless chicken thighs
While the oven preheated to 350 degrees (F), I sprinkled the rice evenly in the bottom of my largest ceramic casserole dish. Then the onion and red pepper were layered evenly on top of the rice. In a medium mixing bowl, I whisked together the coconut milk, water, curry powder, coriander, turmeric, and ginger.
I poured about 3/4 of the mixture over the rice and vegetables. The chicken thighs were then placed in an even layer on top of the whole thing and the remainder of the sauce was poured over the chicken. In it went in the oven, uncovered, for 1 hour and 15 minutes until the liquid was mostly absorbed.
I could have made a chicken coconut curry with the rice prepared separately just before serving. But for a busy family cook, that's like making dinner twice! I was determined to make this a simple to prepare all-in-one chicken and rice casserole. And I am so making this again soon. My poor family!
Are you a fan of coconut curry flavours? What do you make that your family gets tired of? Do you make it anyway like I do? Tee hee!