Baked Chicken Curry Rice with Mushrooms

Tired of rice toppings and fried rice? Try this new and easy way to use leftover rice.

Serves 4 Prep and Cooking Time 25 minutes

1 can condensed cream of mushroom soup
1/4 cup coconut milk
1/3 cup water
3 tablespoons butter
2 tablespoons oil
3 cloves garlic, chopped
half an onion, chopped
1 boneless chicken breast, cubed
6 pieces fresh button mushrooms, sliced
2 teaspoons curry powder
1 large tomato, sliced into chunks
3 cups day-old rice
salt and pepper to taste
mozzarella cheese, grated

1  In a bowl, mix condensed cream of mushroom soup, coconut milk, and water. Use a whisk to make the mixture smooth. Set aside.

2  Sauté garlic and onion in butter and oil. When onions are translucent and garlic is fragrant, add cubed chicken pieces. Cook through, then add mushrooms, curry powder, and tomato chunks. Mix well.

3  Add rice and coat with the curry. Pour in liquid mixture and mix well.

4  Heat through. The rice mixture should have a creamy consistency, like risotto. Season with salt and pepper to taste.

5  Transfer rice mixture to an oven-proof dish then top with grated mozzarella cheese. Place dish inside a preheated 350°F oven for 10 minutes until cheese melts or microwave on medium-high for 2 to 3 minutes until cheese is melted and bubbly. Serve hot.

Photography by David Hanson │ Styling by Sharlene Tan

• rose Apr 06 2010 @ 07:45pm Report Abuse

     

  heavy meal huh! but it surely yummy.
• Ting2x Sep 07 2009 @ 01:29pm Report Abuse

     

  This is my favorite!