Curried Chicken Casserole
Curry dates back to the late 1300s and usually consists of ground cumin, turmeric, chili powder and coriander. English, Indian, Asian and Hispanic dishes have all been known to use curry in very creative ways.
An aromatic yet understated dish, Curried Chicken Casserole is simple to throw together and one of my absolute faves when my energy meter is in the red.
Essentials
1/2 CUP WHOLE MILK
1/4 CUP ALL-PURPOSE FLOUR
3/4 CUP CHICKEN BROTH
1/4 TEASPOON ONION POWDER
1/4 TEASPOON GARLIC POWDER
1 TABLESPOON SEA SALT
1/2 TABLESPOON BLACK PEPPER
1-1/4 CUP WHOLE MILK
2 TABLESPOONS CURRY POWDER
2 TABLESPOONS BUTTER
1/4 TEASPOON CAYENNE PEPPER
1/4 TEASPOON PAPRIKA
1/2 TABLESPOON WHITE PEPPER
4 CUPS COOKED CHICKEN, CUBED NOT SHREDDED
1/2 CUP BREAD CRUMBS
COOKED RICE, JASMINE OR CLASSIC LONG GRAIN
FRESH MINT OR CILANTRO, FINELY CHOPPED
Directions
Preheat the oven to 350°f (176°c).
In a small bowl, add milk and flour; whisk until there are no lumps.
In a large saucepan over medium-high heat, add chicken broth, onion powder, garlic powder, sea salt, and pepper; bring to a gentle boil and simmer for 2-3 minutes.
Pour milk/flour mixture into the saucepan and whisk constantly until smooth.
Lower the heat to medium-low and simmer until thickened, about 5-7 minutes.
Once mixure has thickened, raise the heat back to medium and add the curry powder and butter;
melt the butter.Add the cayenne pepper, paprika, and white pepper; simmer for 5 minutes stirring constantly.
In a small or casserole dish (i use a 10.5” x 7.5”), evenly spread the cubed chicken.
Pour the curry sauce over the top of the chicken.
Sprinkle the top of the chicken evenly with bread crumbs.
Bake at 350°f for 30 minutes.
While the casserole is baking, prepare your rice of choice as directed.
Remove the casserole from the oven, add a dollop of rice to a bowl or plate, and spoon the curried chicken over the top of the rice.
Garnish with fresh mint or cilantro and serve.