Japanese Curry Rice Casserole

• 2 cups cooked jasmine rice
• 1 lb chicken thighs, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 carrot, sliced
• 1 potato, diced
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat oil in a large ovenproof skillet over medium heat. Add chicken and cook until browned.
3. 3 Remove chicken and sauté onions and garlic until softened.
4. 4 Stir in curry powder and ginger, cooking for 1 minute.
5. 5 Add coconut milk, chicken broth, carrot, and potato. Bring to a simmer.
6. 6 Return chicken to skillet, nestle in rice, and cover with lid or foil.
7. 7 Bake for 30 minutes or until vegetables are tender.
8. 8 Taste and adjust seasoning with salt and pepper.
9. 9 Serve hot directly from the skillet.

Nutrition

Tips

• For extra richness, stir in a tablespoon of butter before serving.
• Customize with peas or green beans for added veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Serving Suggestions

• Pair with a crisp cucumber salad or pickled ginger for a refreshing contrast.
• Serve with warm naan or crusty bread on the side.

FAQ