Curry Chicken and Rice Casserole Recipe

Chicken curry rice casserole on a plate with lime garnish.

5 from 1 vote

Curry Chicken and Rice Casserole Recipe

With rich curry flavor and a hint of sweetness from bell peppers, this Curry Chicken and Rice Casserole bakes into soft, creamy rice and tender, well-seasoned chicken.

Prep Time30

Cook Time1 25

Total Time1 55

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Dairy Free

Servings: servings

Calories: 445kcal

Author: Andrea

Ingredients

2 tbsp olive oil
1 medium yellow onion diced
2 cloves garlic minced
2 scallions minced
2 tbsp red curry paste
1/2 tsp kosher sea salt
1/4 tsp ground black pepper
2 1/2 cup low-sodium chicken broth
1 1/2 cup brown rice
1 red bell pepper diced
2 lb boneless skinless chicken thighs
1 tbsp lemongrass minced
1/2 cup light coconut milk

Garnishes

fresh cilantro
lime wedges

Instructions

In a large skillet set over medium heat, add 1 tablespoon of olive oil. When the oil is hot, add the onion, and cook until softened, about 6 minutes. Add the garlic, scallions, curry paste, salt, and pepper, and cook until fragrant, about 1 minute. Whisk in 1 cup of the chicken broth and allow to simmer for 3–4 minutes.
Transfer the mixture to a 9x13-inch baking dish. Stir in the remaining chicken broth and the brown rice. Allow the mixture to come to room temperature, then stir in the bell pepper. Wrap with plastic wrap and place in the refrigerator overnight (or at least for 8 hours).
Season the chicken thighs with additional salt and pepper. Place in a Ziploc bag along with the lemongrass and the remaining tablespoon of olive oil. Place in the refrigerator overnight (or at least for 8 hours).
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Unwrap the baking dish and place the thighs into the rice. Cover the dish with aluminum foil and bake for 1 hour, stirring the rice a few times during that period. Stir in the coconut milk and bake, covered, for 15 minutes. Remove from the oven and allow to cool with the foil on for 10 minutes before serving.
Garnish with chopped cilantro and lime wedges, if desired.

Notes

-We paired ours with simple steamed broccoli on the side.

STORE Curry Chicken and Rice Bake leftovers once fully cooled by transferring them to an airtight container. Stored in the refrigerator, this Curry Chicken and Rice Casserole will stay good for up to 4 days. To FREEZE, place cooled portions into freezer-safe containers or resealable bags and freeze for up to 2 months.

To REHEAT, thaw overnight in the fridge if frozen, then warm in the oven at 300 degrees F (150 degrees C) or microwave in short intervals until hot throughout. Add a splash of broth or coconut milk if the rice looks dry.

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