Fragrant Creamy Spicy Chicken Casserole
my wife and 4 yr old daughter request this weekly. something i came up 
with on the fly..... 
can adjust heat to preference.... 
everyone who has tried it has loved it. 
 
 
1 lb.  boneless skinless chicken cubed
  breast, thighs)
1   onion (med) chopped
1/2 cup  green pepper chopped
3 clove  garlic minced
2 cup  uncooked rice
 
cook rice as directed. 
cook chicken in 1 tbsp canola oil.....when not quite done add onion, 
pepper, garlic. sprinkle with salt and cook gently until onion is 
translucent. 
 
spread cooked rice on bottom of casserole dish.....spread chicken 
mixture over rice. 
 
  sauce
1-1/2 Tbsp  ground coriander
1-1/2 Tbsp  ground cumin
1/2 Tbsp  turmeric
1/2 Tbsp  cayenne pepper
1/4 tsp  ground cloves
1/4 tsp  ground cinnamon
1/4 tsp  ground nutmeg
1/2 tsp  salt
  pepper to preference
 
mix all spices in a bowl and add 1/4 cup hot water (hot tap water is 
fine) when all spice is moist add 1 1/2 cups milk and let sit....stir 
well before using!!!!! 
in a small saucepan make a small roux... 
(3 tbsp each fat/flour) and heat gently med heat until bubbly (don't let 
the roux brown/redden) add milk/spice mixture and increase heat to 
high. stir until thickened. if too thick add small amount of water to 
desired consistency. 
pour sauce over chicken, rice layers to cover. 
 
topping: 
 
1/2 cup  butter/margarine
1-1/2 cup  crushed triscuits(favorite) corn flakes will work
1 cup  shredded mozzarella.
 
spread cheese over sauce...... 
melt butter/margarine and stir in triscuits/corn flakes until all is 
absorbed 
spread triscuits over cheese. 
cook at 350 deg until topping is lightly browned. 
 
 
 
-- 
(ID: 11048) Mirror: rec.food.recipes: Sat, Aug 30, 2003


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