Fruity pineapple and creamy coconut cut the curry edge in this easy one-dish bake. The curry turns the rice a lovely sunshine colour.
Nutrients per serving
37.3 g protein
24.8 g fat
56.8 g carbohydrates
1.8 g fibre
4.4 mg iron
60 mg calcium
1,585 mg sodium
594 calories
• Excellent source of iron, niacin and vitamin B6
• Good source of folacin, thiamine and vitamin B12
Preparation time 8 minutes
Baking Time 1 hour
Makes 4 servings
398 mL can coconut milk
14 oz (398 mL) can crushed pineapple
1 cup (250 mL) long-grain white rice
1/4 cup (50 mL) fish sauce
1/4 cup (50 mL) golden raisins (optional)
4 skinless, boneless chicken breasts
1 to 2 tbsp (15 to 30 mL) Indian curry paste
1/4 cup (50 mL) toasted sliced almonds (optional)
1/4 cup (50 mL) coarsely chopped coriander or basil
1.Preheat oven to 350F (180C). Pour coconut milk into a 9x13-inch (3-L) baking dish. Stir in entire contents of can of pineapple. Add rice, fish sauce and raisins. Tightly cover baking dish with foil. Bake in centre of preheated oven 30 minutes.
2.Meanwhile, rub chicken with curry paste. When rice has baked 30 minutes, remove from oven. Stir rice mixture, then evenly spread out in dish. Place chicken on rice. Tightly cover with foil again. Bake until chicken is springy when pressed and rice has absorbed all liquid, 30 to 35 more minutes. Sprinkle with almonds and coriander. Excellent with sugar snap peas or steamed green beans.