Best Curried Rice And Tomato Casserole Recipes

Easy Creamy Curry Chicken and Rice Casserole image

Provided by Kittencalrecipezazz

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup rice (cooked)
1/4 cup oil (can use less, but do not use olive oil)
1 onion, chopped
2 tablespoons minced garlic
3 -4 teaspoons curry powder (can use more)
1 teaspoon salt
1/4 cup flour
2 cups half-and-half cream or 2 cups full-fat milk
2 cups frozen peas
3 -4 carrots, finely chopped
1 red bell pepper, chopped
1 tablespoon fresh lemon juice
3 cups cooked chicken breasts, chopped
black pepper

Steps:

Set oven to 375 degrees.
Grease an 8 x 8-inch baking dish.
In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
Whisk in flour.
Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
Season with black pepper to taste.
Transfer the mixture to prepared baking dish.
Cover with foil and bake for about 20 minutes.
Remove foil and bake for another 10 minutes longer.

Nutrition Facts : Calories 791, Fat 36.8, SaturatedFat 12.9, Cholesterol 133, Sodium 813.9, Carbohydrate 70.2, Fiber 6.9, Sugar 8.3, Protein 43.9

Curried Chicken and Rice Casserole image

Provided by Angie McGowan

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

1 can (13.5 to 14 oz) coconut milk (not light; not cream of coconut)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon red curry paste
1 cup uncooked long-grain white rice
2 cups small fresh broccoli florets
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil leaves
4 boneless skinless chicken breasts or thighs

Steps:

Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : ServingSize 1 Serving

Curried Green Tomato Casserole image

Provided by Bergy

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 medium green tomatoes, chopped
3 large onions, chopped
2 teaspoons curry powder (more if you wish)
1 teaspoon paprika
salt and pepper
1 1/2 cups sour cream (use lite if you wish)
1/2 cup buttered breadcrumbs
1/4 cup grated parmesan cheese

Steps:

In a large skillet cook the tomatoes and onions until very soft (if there is a lot of fluid you may want to drain some off before adding the sour cream).
Stir in the curry powder, paprika, salt and pepper.
Let the mixture cool and stir in the sour cream.
Pour into lightly buttered casserole dish.
Sprinkle top with crumbs and parmesan.
Bake in 350F degrees oven until the casserole is bubbly and the topping is well browned (about 30- 45 minutes).
You can prepare ahead and pop it in the oven 45 minutes before dinner.

Curried Chicken and Rice Casserole image

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 20

1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Golden raisins, for topping
1 cup basmati rice
1 1/2 cups coconut water
Kosher salt
2 tablespoons unsalted butter
1/3 cup unsweetened shredded coconut
2 bunches scallions, roughly chopped
1 cup roughly chopped fresh cilantro
1 tablespoon fresh thyme
5 cloves garlic
1/2 habanero chile pepper, seeded
2 tablespoons curry powder
2 teaspoons turmeric
1 teaspoon ground cumin
Freshly ground pepper
3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 carrots, chopped
2 15-ounce cans chickpeas, drained and rinsed

Steps:

Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.