Baked Curry Rice

Baked Curry Rice is a delightful Japanese fusion dish that combines savory curry flavors with protein-rich ingredients, all baked to perfection. This comforting meal is not only hearty but also packed with nutrients, making it an ideal choice for a satisfying dinner.

Ingredients

• Cooked rice - 300 grams
• Chicken breast - 200 grams, diced
• Onion - 1 medium, finely chopped
• Carrot - 1 medium, diced
• Green peas - 100 grams (frozen or fresh)
• Curry powder - 2 tablespoons
• Soy sauce - 1 tablespoon
• Coconut milk - 200 ml
• Cheddar cheese - 100 grams, grated
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Spring onion - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the diced chicken breast to the pan and cook until browned.
4. Stir in the diced carrot and green peas, cooking for another 5 minutes.
5. Sprinkle the curry powder, soy sauce, salt, and pepper over the chicken and vegetables, mixing well.
6. Pour in the coconut milk, stirring to combine. Allow the mixture to simmer for 5 minutes.
7. In a large bowl, combine the cooked rice with the curry mixture until evenly mixed.
8. Transfer the rice and curry mixture into a greased baking dish, spreading it evenly.
9. Top the mixture with the grated cheddar cheese.
10. Bake in the preheated oven for 20 minutes, or until the cheese is golden and bubbly.
11. Remove from the oven and let it cool for a few minutes. Garnish with chopped spring onion before serving.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Contains healthy fats from coconut milk, providing energy and aiding nutrient absorption.

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