Curried Chicken Casserole
olive oil
600 gm boned, skinless chicken thighs, halved
1 celery stalk, diced
1 medium carrot, diced
2 parsnips, diced
1 large onion, diced
2 garlic cloves, crushed
1 large knob ginger, grated
2 tspn curry spices
1 tspn turmeric
1 tspn ground cumin
2 cups chicken stock
a good pinch of sea salt flakes
600 gm boned, skinless chicken thighs, halved
1 celery stalk, diced
1 medium carrot, diced
2 parsnips, diced
1 large onion, diced
2 garlic cloves, crushed
1 large knob ginger, grated
2 tspn curry spices
1 tspn turmeric
1 tspn ground cumin
2 cups chicken stock
a good pinch of sea salt flakes
Preheat oven to 180°C. Heat a thin layer of oil in a large pan (that can go into the oven) and brown chicken all over. Remove and set aside. Add celery, carrot, parsnips, onion, garlic and ginger to the pan. Mix well and cook until reasonably tender, scraping the pan as you do so and adding a little more oil if needed. Then add curry spices, turmeric and cumin. Mix well to toast. Add stock and salt. Stir and return the chicken in one layer. Bring to the boil, cover and cook in the oven for 45 mins. Serve with rice.