Recipe - Indian Chicken And Rice Casserole

1 cn Chicken broth
1 cup Basmati rice
3 Garlic cloves; peeled
1 Piece fresh ginger; (1/2
inch) peeled and coarsely
chopped
One fourth cup Sweetened flaked coconut
1 lg Onion; halved lengthwise and
thinly cut or sliced up
3 teaspoon Vegetable oil
1 small Red pepper; cut in 1/2"
pieces
1 pound Skinless boneless chicken
breast halves; cut into
1/2" pieces
Three fourths teaspoon Ground cumin
Three fourths teaspoon Ground coriander
One half teaspoon Salt
1/8 teaspoon Ground red pepper; (cayenne)
2 cup Cauliflower flowerets;
(about One half medium head) cut
into 1/2" pieces
10 ounce Frozen peas and carrots
1 cn Diced tomatoes; (14 ounces)
1 Container; (8 ounces) plain
nonfat yogurt
for garnish/optional
Raisins
Sliced almonds; toasted
Sweetened flaked coconut;
toasted

1. Preheat oven to 350F. In 2cup measuring cup, add enough water to
chicken broth to equal 2 cups liquid. In 2quart saucepan, heat
chickenbroth mixture to boiling over high heat. Place rice in shallow 2
One half quart casserole; stir in boiling broth mixture. Cover casserole tightly
and bake 20 minutes or until rice is tender and all liquid is absorbed.
Remove casserole from oven; set aside.

2. Meanwhile, in food processor with knife blade attached or in blender at
medium speed, blend garlic, ginger, coconut, and half of onion slices until
a paste forms; set aside.

3. In nonstick 12inch skillet, heat 2 teaspoons olive oil over medium
heat. Add red pepper and remaining onion slices, and cook until golden,
about 10 minutes. With slotted spoon, transfer vegetables to large bowl.

4. Add garlic mixture to skillet and cook 8 to 10 minutes, until golden.
Add chicken pieces and remaining 1 teaspoon oil and cook, stirring
occasionally, until chicken is lightly browned on the outside and loses its
pink color on the inside. Add cumin, coriander, salt, and ground red
pepper, and cook 2 minutes ' longer. Transfer chicken mixture to bowl with
vegetables.

5. To same skillet, add cauliflower and One half cup water, heat to boiling over
high heat. Reduce heat to low; cover and simmer 6 minutes. Add frozen peas
and carrots, and tomatoes with their juice; heat to boiling over high heat.
Reduce heat to low; uncover and cook 2 minutes longer or until cauliflower
is tender and peas and carrots are heated through. Transfer cauliflower
mixture to bowl with chicken. Stir in yogurt until well mixed.

6. With fork, fluff rice. Top cooked rice with chicken mixture. Bake,
uncovered, 15 minutes longer or until heated through. Serve garnished with
raisins, toasted almonds, and toasted coconut, if you like.

Makes 6 maindish servings. Each serving without garnishes: About 335
calories, 28 g protein, 45 g carbohydrate, 6 g total fat (2 g saturated),
45 mg cholesterol, 760 mg sodium. Scanned, Typed or Downloaded and Busted
by Marcia Fasy Scanned, Typed or Downloaded and Busted by Marcia Fasy

Recipe by: Good Housekeeping

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 23,
1998