Chicken and Rice Casserole

Chicken and Rice Casserole
  • Yield : 1
  • Servings : 5
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

One of the most delicious and taste food from Thailand. This is a great mixture of tart lemon, salty capers, coconut milk and curried rice flavors:


  • 250 g yellow curry rice
  • 2 pieces chicken breasts (skinnless, boneless)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon onions (chopped)
  • 3 tablespoons capers
  • 1 piece lemon (sliced into circles)
  • ½ can coconut milk
  • ½ teaspoon sugar
  • salt
  • pepper


Step 1

Take a boneless chicken and drizzle with salt and pepper and dredge in flour.

Step 2

Take a large fry pan, pour down the oil and preheat over a medium high head. Add chicken breasts and brown well on both sides. Remove from pan and set aside to drain.

Step 3

Put onions and capers to the same fry pan with drippings and sauté for 1-2 minutes. Add lemons, coconut milk and sugar. Bring to boil and simmer for another 2 minutes.

Step 4

Place Yellow Curry Rice in sauce pan and put fried chicken on the top. Pour coconut milk mixture over chicken.

Step 5

Bake for 15 minutes or until chicken is cooked through.

Remove from the oven as soon as the chicken is ready and serve while it is hot.

Recipe Type: Tags: , , ,
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