Chicken Curry Casserole
Transform your weeknight dinners with this rich and flavorful Chicken Curry Casserole! Combining tender bites of seasoned chicken, aromatic spices like curry powder and cumin, and creamy coconut milk, this dish is a harmonious fusion of bold Indian-inspired flavors and cozy casserole comfort. Layered with fluffy basmati rice, sweet green peas, and a cheesy topping baked to golden-bubbly perfection, this recipe strikes the perfect balance of savory and satisfying. Finished with a crispy, buttery panko breadcrumb crust and a sprinkle of fresh cilantro for a touch of freshness, this hearty casserole is perfect for feeding a crowd or meal-prepping for the week. Ready in just an hour, it’s a one-pan wonder that delivers a wholesome, crave-worthy dinner with ease! Keywords: chicken curry casserole, easy curry casserole, comforting dinners, chicken casserole recipe, curry recipes, weeknight dinner ideas.
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Ingredients
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 3 cups cooked basmati rice
- 1 cup frozen green peas, thawed
- 1 cup shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then sear them for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
Step 3
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Step 4
Stir in curry powder, cumin, paprika, and cayenne pepper (if using). Cook for another 30 seconds to toast the spices.
Step 5
Pour in the coconut milk and chicken broth. Stir well, scraping the bottom of the skillet to deglaze. Bring the sauce to a gentle simmer.
Step 6
Cut the seared chicken into bite-sized pieces and return them to the skillet. Let the chicken simmer in the sauce for 5-7 minutes until cooked through. Adjust seasoning with additional salt and pepper if needed.
Step 7
In a large mixing bowl, combine the cooked basmati rice, thawed green peas, and the chicken mixture with its sauce. Stir until evenly combined.
Step 8
Transfer the mixture to a greased 9x13-inch baking dish and spread it out into an even layer.
Step 9
Sprinkle the shredded cheddar cheese evenly over the top.
Step 10
In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
Step 11
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Step 12
Remove from the oven and let it cool for 5 minutes before serving. Garnish with freshly chopped cilantro.
Step 13
Serve hot and enjoy!
Nutrition Facts
| Serving size | (2330.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3108.9 |
| Total Fat 117.3g | 0% |
| Saturated Fat 51.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 774.7mg | 0% |
| Sodium 8499.2mg | 0% |
| Total Carbohydrate 227.3g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 47.5g | |
| Protein 276.6g | 0% |
| Vitamin D 48.8IU | 0% |
| Calcium 1127.8mg | 0% |
| Iron 28.4mg | 0% |
| Potassium 3370.0mg | 0% |
Source of Calories