Dump-and-Bake Butter Chicken and Rice
- Number of Servings: 9
Ingredients
1.5 lb Boneless, skinless Chicken Breast 4 tsp Garlic, minced .5 tsp Ginger Powder (by INUNISON) 1 cup, chopped Onions, raw 2 cup (8 fl oz) Chicken Broth 1 can (13.66 oz) Coconut Milk 1 can (6 oz) Tomato Paste 3 cup uncooked, long grain white rice1 cup peas8 oz container Mushrooms, fresh .5 tsp Chili powder 1 tsp Curry powder 2 tsp Garam Masala.5 tsp Salt
Preheat oven to 375 degrees F. Spray a 13-inch by 9-inch baking dish with cooking spray.
In the prepared dish (or in a separate microwave-safe bowl), whisk together the coconut milk, tomato paste, chicken broth, garlic, garam masala, curry powder, chili powder, ginger, salt and pepper until a smooth sauce forms. Since the coconut milk is solid at room temperature, you will need to put the bowl (or dish) in the microwave to warm the mixture in order to be able to whisk it into a smooth sauce. Microwave the sauce in 1-minute intervals, whisking after each minute, until the coconut milk is melted and the sauce is completely smooth. This takes about 2 minutes total. Stir in the onion, mushrooms, peas, rice, and chicken.
Cover the baking dish tightly with foil.
After about 45 minutes, remove the foil, stir the mixture, and check to see if the rice is done. Cover, and return to the oven to finish baking until the rice is completely cooked through. The sauce will become thick and the rice will be tender when the dish is done. This usually takes between 50-55 minutes total, but I like to check it and stir it about every 5 minutes towards the end.
Serving Size: 6
In the prepared dish (or in a separate microwave-safe bowl), whisk together the coconut milk, tomato paste, chicken broth, garlic, garam masala, curry powder, chili powder, ginger, salt and pepper until a smooth sauce forms. Since the coconut milk is solid at room temperature, you will need to put the bowl (or dish) in the microwave to warm the mixture in order to be able to whisk it into a smooth sauce. Microwave the sauce in 1-minute intervals, whisking after each minute, until the coconut milk is melted and the sauce is completely smooth. This takes about 2 minutes total. Stir in the onion, mushrooms, peas, rice, and chicken.
Cover the baking dish tightly with foil.
After about 45 minutes, remove the foil, stir the mixture, and check to see if the rice is done. Cover, and return to the oven to finish baking until the rice is completely cooked through. The sauce will become thick and the rice will be tender when the dish is done. This usually takes between 50-55 minutes total, but I like to check it and stir it about every 5 minutes towards the end.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 371.8
- Total Fat: 6.2 g
- Cholesterol: 47.9 mg
- Sodium: 552.8 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 2.3 g
- Protein: 24.1 g
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