Indian Chicken Curry Brown Rice Casserole

Ingredient

  • 1 cup water
  • 1 (8 oz) can stewed tomatoes
  • ¾ cup quick-cooking brown rice
  • ½ cup raisins
  • 1 tablespoon lemon juice
  • 3 teaspoons curry powder
  • 1 cube chicken bouillon / stock
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cloves garlic, minced
  • 1 bay leaf (optional)
  • ¾ pound diced boneless chicken breast

Method

1. Preheat oven to 350 degrees F (175 degrees C). 

2. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. 

3. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Nutritional Facts

1



Calories240 kcal
Total Fat2 g
Total Carbohydrates34.2 g
Protein22.7