Fruity Curry Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- 1 mango (s) (alternatively canned fruit, e.g. pineapple, mandarins)
- 3 carrot (s)
- 1 bunch spring onion (s)
- 200 g basmati
- 50 g cashew nuts
- 200 g cream cheese
- 150 milk
- salt and pepper
- Curry powder
- Cayenne pepper
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Prepare the basmati rice in salted water according to the instructions on the packet.
- Peel the mango and cut the pulp into wedges from the stone. Peel the carrots as well. Cut the mango and carrots into bite-sized pieces. Wash the spring onions and cut into rings.
- Wash the chicken and pat dry. Then cut into strips and then season with salt, pepper and curry powder.
- Heat the oil in a pan and fry the meat in it. Add the carrots and fry them. Then cook covered for about 5 minutes. Roughly chop the cashews and stir in together with the mango and spring onions. Finally mix in the rice and put everything together in a greased casserole dish.
- Heat the processed cheese and milk and season with salt, cayenne pepper and curry. Spread this mixture over the casserole.
- Baked in a preheated oven at 200 ° C for approx. 20 - 30 minutes. Serve immediately.
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