Recipe: Indian Chicken and Rice Casserole (using chicken breasts)

INDIAN CHICKEN AND RICE CASSEROLE

1 (14 1/2 oz) can chicken broth
Water
1 cup uncooked basmati rice
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger, peeled and coarsely chopped
1/4 cup sweetened flaked coconut
1 large onion, halved lengthwise and thinly sliced
3 teaspoons vegetable oil
1 small red bell pepper, cut in 1/2-inch pieces
1 pound skinless boneless chicken breast halves, cut in 1/2-inch pieces
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon ground red pepper, (cayenne)
2 cups cauliflower flowerets (about 1/2 medium head), cut into 1/2-inch pieces
1/2 cup water
1 (10 oz) package frozen peas and carrots
1 (14 oz) can diced tomatoes
1 (8 oz) container plain nonfat yogurt
OPTIONAL GARNISHES:
Raisins
Sliced toasted almonds
Toasted sweetened flaked coconut

Preheat oven to 350 degrees F.

In 2-cup measuring cup, add enough water to chicken broth to equal 2 cups liquid. In 2-quart saucepan, heat chicken-broth mixture to boiling over high heat.

Place rice in shallow 2 1/2 quart casserole; stir in boiling broth mixture.

Cover casserole tightly and bake 20 minutes or until rice is tender and all liquid is absorbed. Remove casserole from oven; set aside.

Meanwhile, in food processor with knife blade attached or in blender at medium speed, blend garlic, ginger, coconut, and half of onion slices until a paste forms; set aside.

In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium heat. Add red pepper and remaining onion slices, and cook until golden, about10 minutes. With slotted spoon, transfer vegetables to large bowl.

Add garlic mixture to skillet and cook 8 to 10 minutes, until golden.

Add chicken pieces and remaining 1 teaspoon oil to the skillet and cook, stirring occasionally, until chicken is lightly browned on the outside and loses its pink color on the inside.

Add cumin, coriander, salt, and ground red pepper to the skillet and cook 2 minutes longer. Transfer chicken mixture to bowl with vegetables.

To same skillet, add cauliflower and 1/2 cup water, heat to boiling over high heat. Reduce heat to low; cover and simmer 6 minutes.

Add frozen peas and carrots, and tomatoes with their juice to the cauliflower in the skillet; heat to boiling over high heat. Reduce heat to low; uncover and cook 2 minutes longer or until cauliflower is tender and peas and carrots are heated through. Transfer cauliflower mixture to bowl with chicken. Stir in yogurt until well mixed.

With fork, fluff rice. Top cooked rice with chicken mixture.

Bake, uncovered, 15 minutes longer or until heated through. Serve garnished with raisins, toasted almonds, and toasted coconut, if you like.

Makes 6 servings
Source: Good Housekeeping magazine