Baked Curry Chicken and Rice

By Luluthie68

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

117 people added this to their Recipe Box

Baked Curry Chicken and RiceThis is a recipe that mother has made since I can remember...and that's a long time ago!! This is one of my family's favorites and I hope it becomes one of your family's as well!!!5 out of5based on1 ratings.

Rate this recipe »

This recipe makes 6 servings

Preparation time: 30 minutes
Cook time : 30 minutes
Total time : PT60M

This is a recipe that mother has made since I can remember...and that's a long time ago!! This is one of my family's favorites and I hope it becomes one of your family's as well!!!

Ingredients

6 chicken drumsticks 6 6chicken drumstickchicken drumsticks
6 chicken thighs 6 6chicken thighchicken thighs
1-1/2 cup long grain rice 1-1/2 1-1/2cup cuplong grain rice
1 large tomato , chopped1 1large tomato, chopped
1 green pepper , chopped1 1green pepper, chopped
1 small onion , chopped1 1small onion, chopped
1 pound button mushrooms , coursly chopped1 1pound poundbutton mushroombutton mushrooms, coursly chopped
2 tbsp parsley , chopped2 2tbsp tbspparsley, chopped
1 generous pinch sea salt 1 1generous pinch generous pinchsea salt
1 generous pinch freshly ground pepper 1 1 generous pinch generous pinchfreshly ground pepper
2 tbsp West Indian curry powder 2 2tbsp tbspWest Indian curry powder
1 tbsp tumeric 1 1tbsp tbsptumeric
2 tbsp olive oil 2 2tbsp tbspolive oil

Preparation

~Pre-heat oven to 350 degrees F.
~In a large pot with boiling water, place all raw chicken pieces for 1/2 of an hour.
~In a 9" x 13" casserole pan(stove top safe), heat two tablespoons of olive oil(med/high heat) in the centre. Add tomato, green pepper, onion, mushrooms & parsley and saute until they start to slightly brown....then add rice and saute for five more minutes.
~Using the chicken stock you've just made, strain about three cups into the casserole pan and add the salt, pepper, curry and turmeric and mix all well.
~Using tongs, place the chicken pieces on top of the mixture in the chicken stock.
~Place full casserole pan in the centre of oven and set timer for 1/2 hour. Check periodically to ensure the casserole is not drying out....Just add a little more stock to keep moist.
~Remove from oven and let the casserole sit for about 10-15 minutes to settle then..... BON APPETIT!!!!

Source : Luluthie68