Chicken and rice bake in a single pan, bathed in a rich curry sauce. This might be the easiest, most delicious dump-and-bake casserole we’ve tried. It takes an hour to bake, so you’ll have plenty of time to make a side salad, get the table ready and relax a bit.
Serves six people.
Preheat oven to 375 degrees F. Butter a 9-by-13 inch baking pan.
In a large bowl, whisk together the coconut milk, tomato paste, broth, garlic and spices until smooth. The mixture will be on the watery side. Adjust seasoning to taste.
Stir in the chicken, onion, bell pepper and rice, then gently dump into the prepared pan. (It will splash if you pour it in too quickly!).
Cover the pan tightly with foil and bake in preheated oven for 45 minutes. Remove pan from oven, take off the foil, and stir the mixture to even out the liquid a bit. Bake an additional 10 to 15 minutes. The rice will absorb the sauce. Serve hot with the garnish of your choice.
Note: The mixture, except for the rice, can be prepared in advance and refrigerated. Add in the rice right before everything goes into the baking pan. Add additional veggies and flavors of your choice — we like peas and golden raisins or currants. Get all the spices in the bulk section of your grocer’s. Cheaper and fresher than jarred spices!