Description
Chicken curry casserole is a comforting and vibrant dish that merges the best of Indian-inspired flavors in a hearty casserole. This high-protein, one-pan recipe has layers of flavor from a creamy tomato curry sauce, chickpeas, and tender chunks of chicken or paneer cheese for a protein boost. Lush spinach leaves add a pop of color, while the spiced curry brings depth and warmth.
Ingredients
Units
Scale
- 1 15–ounce can of chickpeas, drained and rinsed
- 10 ounces boneless, skinless chicken meat (or substitute cooked chicken)
- 8 ounces paneer cheese
- 8 ounces tomato sauce or crushed tomatoes
- 1/4 cup cream, half and half or non-dairy substitute
- 2 cups baby spinach, roughly chopped
- 2 tablespoons curry powder
- (optional) labneh or plain greek yogurt for garnish
- (optional) chopped cilantro for garnish
Instructions
- Preheat oven to 450F.
- Drain and rinse the chickpeas.
- Roughly chop spinach and paneer cheese.
- Add chickpeas, chicken, tomato sauce, cream and curry powder to an oven-safe casserole dish. Stir to combine.
- Cover dish with foil. Bake for 25 minutes if using raw chicken. If using cooked chicken, bake for 15 minutes.
- Garnish with a dollop of labneh or greek yogurt and a sprinkle of fresh cilantro.
Notes
- Leftovers freeze and reheat beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: recipe
- Method: oven
- Cuisine: Indian