Chicken and Rice Casserole2013-04-06
- 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
Take a boneless chicken and drizzle with salt and pepper and dredge in flour.
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.
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.
Place Yellow Curry Rice in sauce pan and put fried chicken on the top. Pour coconut milk mixture over chicken.
Bake for 15 minutes or until chicken is cooked through.