Curried Chicken & Coconut Rice Casserole

theenglishkitchen.co

Judy Donnelly

subheading: For the yogurt sauce:

125g plain whole milk yogurt (½ cup)

1 TBS minced fresh coriander or mint leaves

½ tsp finely grated lime zest

½ TBS lime juice

salt and black pepper to taste

subheading: For the casserole:

140g long grain rice, uncooked (⅔ cup)

90ml full fat coconut milk (⅓ cup ½ TBS)

240ml boiling water (1 cup)

1 medium carrot, peeled and cut into ¼ inch bits

1 TBS light olive oil

1 clove garlic, peeled and minced

½ TBS curry powder

½ pound boneless, skinless chicken breast (cut in half lengthwise and then cut into thin slices)

75g frozen petit pois (½ cup)

couple TBS toasted flaked almonds

1 spring onion, trimmed, washed and sliced thin

Directions at theenglishkitchen.co

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