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Indian Curry Casserole

It's time again for a tasty dish from Indian cuisine! This time I made a delicious Indian curry casserole. I am a real curry lover. For example, I make one of our low-carb curry dishes at least once a week. I used to eat it with rice and naan bread and now with lots of vegetables and cauliflower (rice).

This curry casserole is my favorite Indian dish at the moment. The dish is tasty, nutritious and healthy. I made the curry paste in this recipe with herbs, onion, ginger and garlic. A homemade curry paste is tastier and contains much less carbohydrates than a ready-made curry paste. I also filled the dish with chicken thigh fillet, cauliflower, spinach and green beans. In short, a delicious oven dish to put on the table and enjoy with the family!

Tips: With this recipe you can make a delicious evening meal for 4 people. You can replace the chicken thigh fillet with chicken fillet. You can also enrich the dish with pumpkin cubes and broccoli. You can keep the casserole in the fridge for 2 days or freeze per portion. I hope you like it! Check out our other casserole recipes for more inspiration.

 

Ingredients

Casserole

600 gr chicken thigh fillet

1 cauliflower

2 tbsp olive oil

1 can diced tomatoes (400 gr)

200 ml coconut milk

1 tbsp tomato puree

1/2 cube of chicken stock

salt and pepper to taste

100 gr baby spinach

200 gr green beans

Curry paste

2 tbsp grated ginger

1/2 onion

2 cloves of garlic

1 tsp ground cumin

1 tsp turmeric coriander to taste

1/2 tsp paprika powder

1/2 tsp garam masala

1 red pepper, finely chopped

Preparation Method

Preheat the oven to 180 degrees. Cut the cauliflower into florets. Bring a pan of water to the boil and cook the cauliflower for 5 minutes.

Drain well after cooking and place together with the chicken thigh fillet in a greased oven dish. Drizzle the cauliflower and chicken with olive oil and season with salt and pepper.

Bake the dish for about 25 minutes in the preheated oven. Meanwhile, make the curry paste by mixing all ingredients in a blender. Add the curry paste to a frying pan and fry for 1 minute.

Then add a tablespoon of olive oil and fry for another minute. Then take the tomato paste, diced tomatoes, coconut milk, and the chicken stock and add this to the curry paste. Let this simmer for 5 minutes over a low heat, stirring.

Taste the sauce and add additional salt or pepper if needed. Stir-fry the spinach in a frying pan for 2-3 minutes and add it to the sauce.

Remove the casserole with the fried chicken from the oven and check if the chicken is cooked through. Add the curry sauce and bake for another 10 minutes in the preheated oven.

Meanwhile, bring a pan of water to the boil and add the green beans. Boil the green beans for 5-10 minutes. Serve the curry dish with the cooked green beans and possibly a little Greek yogurt.

Enjoy your meal!

Nutritional values

Serving Size: 1/4 of the Dish

Calories: 402

Fat: 23.9

Carbs: 9.3

Fiber: 6.4

Protein: 34.4

Prep time: 15

Cooking time: 40

Total time: 55 Servings: 4 servings

Category: Main course

Cuisine: Indian


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