Curried Chicken Rice Casserole
Ingredients (2 servings)
| Chicken breast |
80 g / 2.8 oz |
| Small Onion, sliced |
1/2 |
| Small Mushrooms, sliced |
2 |
| Butter (for frying) |
20 g / 0.7 oz |
| Flour |
2 Tbsp |
| S&B Curry Powder |
2 tsp |
| Milk |
200 g / 7.1 oz |
| Salt |
1/3 tsp / 1.5 g |
| White pepper powder |
Pinch |
| Cooked rice |
200 g / 7.1 oz |
| Gouda cheese |
40 g / 1.4 oz |
| Dried parsley |
Pinch |
| Butter (for greasing dish) |
4 g / 0.1 oz |
Directions
- Cut chicken into small bite-sized pieces. Grease a casserole dish with butter.
- Put butter in a frying pan over a medium heat. When butter has melted add chicken and onion and fry until onion turns translucent. Add mushrooms and fry together.
- Remove from heat, add S&B Curry Powder and flour and mix well. Return to a low heat and stir-fry until powders are absorbed.
- Add milk, salt and white pepper and continue to cook, stirring well, until milk thickens. Remove from heat.
- Place white rice in gratin dish and cover with mixture. Sprinkle cheese over the top.
- Cook in an oven toaster until the top browns, then sprinkle parsley to garnish.
