How To make Chicken Curry Casserole
Ingredients
2
cup
chicken, cubed, cooked
1
cup
rice, long grain, uncooked
1
cup
milk
1/4
cup
onions, green, sliced
2
teaspoon
curry powder
1/8
teaspoon
garlic powder
1/8
teaspoon
red pepper, cayenne, ground
10 3/4
oz
cream of celery soup, condensed, can
2
oz
pimientos, diced, drained
1
each
egg, hard cooked, peeled, sliced
1/3
cup
almonds, sliced, toasted
1/4
cup
raisins
Directions:
Heat the oven to 350 degrees. Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and raisins.
Nutrition Information Per Serving:
Calories: 340
Protein: 21 Grams
Carbohydrates: 41 Grams
Fat: 10 Grams
Cholesterol: 85 Milligrams
Sodium: 460 Milligrams
Potassium: 480 Milligrams
How To make Chicken Curry Casserole's Videos
Chicken Broccoli Curry Casserole
This is one of our favorite easy Keto Dinner recipes! I wasn't sure if my kids would like it...but they LOVED it! This recipe is super basic, easy to make, flavorful and the leftovers taste fantastic too. Try this for your next Ketogenic dinner!
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Recipe:
1 lb Chicken Breast, cooked and diced or shredded
4 C Broccoli or Cauliflower (raw)
3/4 C Mayo
3/4 C Sour Cream
1/2 Tablespoon Lemon Juice
2 teaspoons Curry Powder
1 C Shredded Cheese
1/2 C Shredded Cheese for the top
Mix all ingredients except the broccoli and chicken together. Mix in broccoli and chicken. Place in 8x8 pan and spread last 1/2 C cheese on top. Bake at 350 for 40 minutes.
Full recipe and macros available here:
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INSTANT POT CHICKEN CURRY | PRESSURE COOKER CHICKEN CURRY | SPICE EATS
Instant Pot Chicken Curry | Pressure Cooker Chicken Curry | Chicken Curry Recipe | How To Make Chicken Curry | Instant Pot Curry | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry With Coconut Milk
Ingredients for Instant Pot Chicken Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, curry cut with bones- 1 kg (2 lbs)
Whole Spices:
- Green Cardamom- 5-6
- Cloves- 5-6
- Cinnamon- 2
- Star Anise- 1.5
Spice Powders:
- Turmeric Powder- 3/4 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 2 tsp
- Curry Powder- 3 tsp
- Garam Masala Powder- 3/4 tsp
Other Ingredients:
- Onions chopped - 3 medium (225 gms)
- Ginger Garlic paste- 3 tsp
- Tomatoes, sliced - 2 medium (150 gms)
- Green Chillies, slit- 3
- Coconut milk- 1 US cup, around 225 ml
- Oil- 4 tbsp
- Coriander leaves, chopped- 2-3 tbsp
Preparation:
- Chop the onions and slice the tomatoes. Also slit the green chillies and chop the coriander leaves.
- For the coconut milk, you can use readymade coconut milk available in tetrapack or can. You can also use coconut milk powder to be mixed in water and used.
Process :
- In case you’re using an Instant Pot, choose the Sauté function (Normal) and keep at the default time of 30 mins.
- Now heat oil and add the whole spices. Give a stir and then add the chopped onions. Continue frying on the same heat for 9-10 mins till light brown.
(For Pressure Cooker or Pan/Kadhai, fry on medium heat for 10 mins till light brown.)
- Press the Sauté function to choose the heat level to “Less”. Now add the Ginger Garlic paste, give a mix and fry on low heat for 2 mins.
( For Pressure Cooker/pan fry on low heat for 2 mins.)
- Add the chicken pieces, give a stir and change heat level to Normal by pressing the Sauté function.
- Stir and fry the chicken pieces for 2-3 mins till colour changes to white.
(For Pressure Cooker/pan, stir and fry on high heat for 2-3 mins till the colour has changed)
- Now add the spice powders and 3 tbsp water, mix and fry on Normal heat level for 3-4 mins.
(In case of Pressure Cooker/ pan, mix & fry on medium heat for 4 mins)
- Add the sliced tomatoes and 2 tsp salt and fry on Normal heat level for around 3 mins till tomatoes are soft.
(In case of Pressure Cooker/ pan, fry on medium heat for around 3 mins till tomatoes are soft.)
- Now add the coconut milk, 150 ml water and the slit green chillies and give a mix.
- Cancel Sauté function in instant pot.
For Instant Pot,
1. Close the lid and turn into the lock position
2. Make sure the venting valve in sealing position.
3. Select the pressure cook function and set it for 10 mins
4. The countdown will start once the pressure has built up.
5. Pressure Cook in normal mode for 10 mins.
6. Tune the venting valve to release the pressure
- Open lid and garnish with chopped coriander leaves
- Simmer for 2-3 mins on sauté function (Normal)
(In case using Pressure cooker, pressure cook for 2 whistles- High heat till 1st whistle + 1 whistle on low heat around 10 mins)
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Easy Chicken and Mushroom Casserole Recipe - Natasha's Kitchen
This Creamy Chicken Casserole with mushrooms (aka “Chicken Gloria”), will win you over. This chicken bake is the PERFECT party dish and is a reader favorite. It is a treasure of a recipe.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Chicken and Mushroom Casserole:
►4 -5 large chicken breasts, trimmed and cut into 1 -inch thick strips
►Salt and Pepper to taste
►1 cup all-purpose flour to coat the chicken
►6 Tbsp olive oil, divided
►1 pound fresh mushrooms, thickly sliced
►1 medium onion, finely diced
►3 garlic cloves, minced
Ingredients for the Chicken Sauce:
►3 Tbsp unsalted butter
►3 Tbsp all-purpose flour for the sauce
►1½ cups chicken broth
►1 Tbsp lemon juice
►1 cup half and half (or ½ cup milk + ½ cup heavy cream)
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Warm Your Soul with the Ultimate Polynesian Chicken Curry Casserole Recipe
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How to Make the tastiest Chicken Curry - A Perfect Winter Dish in any polynesian home.
Chicken Curry Casserole
Ingredients
• 1 kg chicken wings
• 3 large potatoes chopped in cubes with skin on (2cleaned thoroughly)
• 3 stalks celery chopped
• 2 carrots chopped
• 1 cup of chopped cauliflower
• 1/2 cup of chopped beans
• 3 tablespoons minced ginger
• 3 tablespoons minced garlic
• 1 large onion chopped
• 4 cups of chicken stock
• 2-3 tablespoons curry powder
• 1/4 cup of oil for frying& cooking
• salt and pepper to season
• 1/4 cup of all purpose flour
Steps
1. Cut and was chicken then drain water out completely
2. Cut and wash vegetables
3. Add half of mince garlic and ginger to the chicken
4. Mix well to cover the chicken, add salt and pepper and marinate chicken for 1/2 hour to an hour
5. Bring chicken out from fridge, and coat well with flour
6. Heat 2 tablespoons of oil in the pan and start browning the chickens in batches
7. Remove from pan then add onions, and the rest of minced garlic and ginger
8. Sauté for few minutes then add potatoes and carrots
9. Pour in chicken stock and simmer on medium heat for 10 minutes
10. Add chicken and continue simmering until chicken is tender
11. Add the rest of the vegetables and season well
12. Serve hot with rice or a side of your choice.
Enjoy!
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The EASIEST & MOST DELICIOUS Chicken Curry Recipe IN THE OVEN (You Will Be Amazed)
The Easiest & Most Delicious Chicken Curry Recipe In The Oven - How To Make Chicken Curry In The Oven - Oven Recipe
You will be amazed how you can make the most delicious chicken curry in the oven. No browning of onions required, no stirring required but all the magic will happen in that oven. Just mix some basic spices, marinate and put it in the oven and you have this most delicious chicken curry ever, ready to be served.
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Ingredients required for making this easy chicken curry recipe -
* chicken - 650 gm / 1.4 lb. Bone in skinless chicken thighs or drumsticks or a combination of both.
* Onion - 1 medium to large
* Ginger - 1 inch length and thickness
* Garlic - 6 large cloves
* Tomato Paste (optional) - 1 tablespoon (can even use tomato puree)
* Plain Unflavored Yogurt (curd) - 1/2 cup. Taste your yogurt before adding. If it seems too sour then add only 1/4th cup.
* Kashmiri red chilli powder - 2 teaspoons. You can even use paprika if you do not get kashmiri red chili powder or a combination of paprika and cayenne pepper. Adjust the proportion according to your preference.
* Curry Powder - 2 teaspoons heaped
* Garam Masala Powder - 1/2 teaspoon
* Dry Bay Leaves - 2
* Freshly Ground Black Pepper
* Salt - to taste. Please keep in mind that store bought curry powders have added salt in them so add salt according to the curry powder you are using.
* Sugar - 2 teaspoons (optional). Sugar balances the sharpness coming from those bold spices.
* Raw Cashew Nuts - 8 whole or a tablespoon of broken cashews. Soak the cashews in hot water for about an hour. Of you forget soaking them then boil them in little water for 10 minutes. Remove the water before putting in the blender. Or if you have a powerful blender then don't even bother soaking them.
* Oil - 2 tablespoons
* Coriander leaves (Cilantro) - as preferred
* Water - 1 cup to start with then add depending on how much gravy you want. Remember that adding too much will dilute the flavors.
* You can even add some cream before serving.
*** Baking temperature and time - Bake in a preheated 400 degrees F/ 200 degrees C oven for 1 hour & 45 minutes. Remove the aluminum foil after 50 minutes, then bake uncovered for the rest of the time. Oven temperatures vary so please check your chicken before the above mentioned time. It may take much less time in your oven. The goal here is to cook the chicken and potatoes till they are tender and falling off the bones soft (if you like it that way) or to cook the chicken till it registers 175 - 180 degrees F in an instant read thermometer.
Serve this with hot steamed rice, chapati or naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
CHICKEN STEW | CHICKEN STEW CURRY RECIPE | CHICKEN STEW WITH VEGETABLES
Chicken Stew | Chicken Stew Curry Recipe | Chicken Stew Recipe | How To Make Chicken Stew At Home | Chicken Stew With Vegetables | Chicken Stew Comfort Food | Healthy Chicken Stew | Easy Chicken Stew Recipe
]
Ingredients for Chicken Stew:
Chicken, curry cut pieces with bones- 500 gms
For marination:
- Salt-1 tsp
- Crushed pepper - 1/2 tsp
Other Ingredients:
- Onions, fine chopped- 2 nos.(150 gms)
- Dry red chilli, fine chopped- 2 nos.
- Green chillies, fine chopped- 2 nos.
- Ginger garlic paste- 2 tsp
- Tomatoes, chopped- 2 medium (150 gms)
- Potatoes, diced- 2 medium ( 150 gms)
- Coconut milk- 200 ml
- Salt- 1/4 tsp
- Pepper powder- a pinch for seasoning
- Lemon juice- 1 tsp
- Coriander chopped- 2 tbsp
- Oil- 3 tbsp
Preparation:
- Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins.
- Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves.
- Peel and dice the potatoes. Soak it in water to avoid darkening
- Prepare coconut milk or alternatively use store bought ready coconut milk.
Process:
- Heat oil in a pan and add chopped onions.
- Fry on medium heat for 3-4 mins till yellow (just soft) in color.
- Add the chopped green chillies & red chillies, mix & fry for 2 minutes till the onions are yellowish.
- Now add the ginger garlic paste, mix & fry for around 2 mins on low heat till the raw smell is gone.
- Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned,
- Put in the diced potatoes & chopped tomatoes and mix well. Add in a pinch of salt and mix it again. Cook for around 2 mins.
- Now cover & cook on low flame for around 4-5 mins till the tomatoes are soft.
- Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
- Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves.
- Mix well and simmer for 2-3 mins till oil separates.
#chickenstew #chickenstewrecipe #healthychickenstew #chickenstewcurry #spiceeats #spiceeatschicken #spiceeatsrecipes #spiceeatschickenstew