Creamy and flavorful curry chicken casserole recipe

This curry chicken casserole recipe is a perfect blend of tender chicken pieces, aromatic spices, creamy sauce, and crunchy vegetables. It's a one-pot meal that is packed with flavors and will satisfy your taste buds. The rich and fragrant curry sauce is made from a combination of spices, coconut milk, and tomatoes, creating a luscious base for the chicken and vegetables to cook in. With simple ingredients and easy steps, this curry chicken casserole is a great option for a cozy family dinner or potluck gathering.

Ingredients

• 2 lbs boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon cinnamon
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup frozen peas
• 1 cup diced carrots
• 1 red bell pepper, diced
• Salt and pepper to taste
• Cooked rice or naan bread, for serving
• Fresh cilantro, chopped (optional, for garnish)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
3. Add the diced onion and minced garlic to the skillet and cook until translucent.
4. Add the chicken pieces to the skillet and cook until they are browned on all sides.
5. Sprinkle the curry powder, turmeric powder, paprika, cumin powder, coriander powder, and cinnamon over the chicken. Stir well to coat the chicken evenly with the spices.
6. Pour in the coconut milk and diced tomatoes. Stir to combine.
7. Add the peas, carrots, and diced red bell pepper to the skillet. Season with salt and pepper to taste. Stir well.
8. Bring the mixture to a simmer and let it cook for 5-7 minutes, until the vegetables are slightly tender.
9. Transfer the curry chicken mixture to a casserole dish and spread it evenly.
10. Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened.
12. Serve the curry chicken casserole hot over cooked rice or with naan bread. Garnish with fresh chopped cilantro, if desired.

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