Indian Chicken and Rice Casserole Recipe

Name: Indian Chicken and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Chicken Breasts; 6 whole Tomatoes; 1 Tablespoon Garlic; 1 whole Small Ginger (grated); 1 whole Lime, Juiced; 1 whole Lemon, Zested; 1 whole Onion, Chopped; 14 ounces, fluid Canned Coconut Milk; 3 Tablespoons Sugar; 1/4 cups Water; 4 ounces, weight Tomato Paste; 3 Tablespoons Rice Vinegar; 1 Tablespoon Pepper; 1 Tablespoon Salt; 1 pinch Cloves; 1 pinch Cinnamon; 1 pinch Cardamom; 1 pinch Cumin; 1/4 cups Olive Oil, Plus Extra To Cook Chicken; 2 packages (8 1/2 Oz. Size) Quinoa And Brown Rice (I Used Seeds Of Change); 8 ounces, weight White Cheddar Cheese, Shredded

Servings: persons

4 whole Chicken Breasts
6 whole Tomatoes
1 Tablespoon Garlic
1 whole Small Ginger (grated)
1 whole Lime, Juiced
1 whole Lemon, Zested
1 whole Onion, Chopped
14 ounces, fluid Canned Coconut Milk
3 Tablespoons Sugar
1/4 cups Water
4 ounces, weight Tomato Paste
3 Tablespoons Rice Vinegar
1 Tablespoon Pepper
1 Tablespoon Salt
1 pinch Cloves
1 pinch Cinnamon
1 pinch Cardamom
1 pinch Cumin
1/4 cups Olive Oil, Plus Extra To Cook Chicken
2 packages (8 1/2 Oz. Size) Quinoa And Brown Rice (I Used Seeds Of Change)
8 ounces, weight White Cheddar Cheese, Shredded

1
Preheat oven to 375 degrees F.
2
Cook the chicken in a hot skillet with a little olive oil to brown on both sides at medium heat.
3
Meanwhile, make the sauce.
4
Roughly chop tomatoes and garlic, grate ginger, juice lime, zest lemon, chop onion and add to food processor.
5
Add in coconut milk, sugar, water, tomato paste, vinegar, spices, and lastly, drizzle in olive oil.
6
Check consistency.
7
If you need to thicken it, add more tomato paste; if it needs to be thinned, add more olive oil.
8
Take out your casserole dish, add rice to bottom of dish.
9
Arrange chicken on top and add sauce to cover chicken.
10
Cook for 35 minutes.
11
Pull out after 25 minutes of cooking and add cheese.
12
Put back in the oven to cook the remaining time or until chicken is cooked through.

1231

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 whole Chicken Breasts, 6 whole Tomatoes, 1 Tablespoon Garlic, 1 whole Small Ginger (grated), and more.

Yes, Indian Chicken and Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Chicken and Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions