Gluten-Free Curry Rice Bake Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender chicken, spiced curry rice, and a creamy vegetable medley baked to perfection.

Ingredients

• 200 g Tendercuts Chicken 65 Boneless
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 100 g Sambar Onion Peeled
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 250 ml Coco Mama Coconut Milk
• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 250 ml Urban Platter Unsweetened Coconut Milk
• 50 g Sakthi Curry Powder

Instructions

1. 1. Boil 500 g chicken in water until fully cooked, about 20 minutes. Reserve 2 3/4 cups of the broth and set the chicken aside to cool.
2. 2. Once cooled, remove the skin and bones from the chicken and shred it into small pieces.
3. 3. In a medium pot, combine 1 1/4 cups of rice, 2 3/4 cups reserved chicken broth, and 1 1/4 tsp curry powder. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. 4. Stir in 3 tbsp finely chopped onion and cook for an additional 5 minutes.
5. 5. Preheat your oven to 350°F (175°C).
6. 6. In a large mixing bowl, combine the cooked rice, shredded chicken, 1 cup cooked green beans, 1 cup sliced water chestnuts, 1 can (10.5 oz) gluten-free cream of celery soup, and 1 cup mayonnaise. Mix thoroughly.
7. 7. Transfer the mixture into a 9 x 13-inch baking dish, spreading it out evenly.
8. 8. Bake in the preheated oven for 40 minutes, or until the top is golden and the dish is heated through.
9. 9. Remove from the oven and let it rest for 5 minutes before serving.