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Curried Chicken Casserole
Combine tender chicken thighs with warm spices to create this epic curry casserole, perfect for cold winter nights.
YIELDS
4
Ingredients
- 1 cup (250 ml) yogurt
- 4 garlic cloves, minced
- 2 tablespoons finely grated ginger
- 2 tablespoons curry powder
- 1/2 teaspoon cayenne pepper
- 1 lemon
- Olive oil
- Kosher salt and black pepper
- 8 boneless, skinless chicken thighs
- 300 to 350 g paneer, large dice
- 1 cup (150 g) cherry tomatoes, halved
- 1 red onion, cut into thin wedges
- 1 red bell pepper, large dice
- 1 1/4 cups (310 ml) low-sodium chicken broth
- 1 cup (250 ml) couscous
- 1/4 cup golden raisins, optional
- 1/4 cup chopped cilantro
- Mango chutney, for serving
- Plain yogurt, for serving
Directions
- In a large bowl, whisk together the yogurt, garlic, ginger, curry powder, cayenne pepper, and half of the lemon juice. Add two tablespoons of oil and season to taste with salt and pepper. Add the chicken and paneer and toss well to combine and evenly coat with the marinade. Cover and set in the fridge to marinate for at least 1 hour or up to 1 day.
- Remove the chicken and paneer from the fridge and set aside at room temperature for 20 minutes to take the fridge's chill off.
- Meanwhile, heat your oven to 400°F. Add the tomatoes, onion, and bell pepper into a 9- by 13-inch casserole dish and drizzle with one tablespoon of olive oil. Season with salt and pepper and toss well to combine. Remove the chicken and paneer from the marinade, leaving any excess behind, and add to the pan.
- Drizzle the top with more oil and roast for 30 to 35 minutes or until the chicken is cooked and the vegetables are tender. If you’d like a bit extra golden-brown colour on your chicken, turn the broiler high for 1 to 2 minutes. Remove the pan from the oven.
- Meanwhile, heat the chicken broth in the microwave or over low heat until steaming.
- Remove the chicken from the pan, tent with aluminum foil, and set aside to rest. Scatter the couscous and raisins into the pan over the vegetables and paneer and pour over the hot chicken broth. Stir, cover the pan with aluminum foil or a weighted-down sheet pan, and set aside for 5 to 10 minutes to allow the couscous to cook and absorb all the broth.
- Use a fork to fluff up the couscous, add the chicken back into the pan, and scatter with the cilantro and a squidge of lemon juice. Serve with mango chutney and yogurt on the side, if desired. Enjoy!
