Chicken Curry Casserole is a dish with Asian influences. It includes onions, apples, carrots, potatoes, daikon, garlic, curry, chicken stock, coconut cream, soy sauce, chicken thighs, and puff pastry. This dish is unique and incredibly tasty. The flavor is bold and the textures combine with both crunchy and creamy ingredients.
What is Chicken Curry Casserole?
This recipe for chicken thigh casserole is easy to make from scratch. The combination of chicken stock, coconut cream, curry, and soy sauce, makes an incredible sauce that is perfect for ladling over the chicken when serving. The ingredients in this dish all come together to make a tasty casserole that your family will love.
- 4 tablespoon butter: Use unsalted butter to better control the amount of salt that’s added to the dish.
- 1 onion, chopped: White onion works best in casseroles.
- 1 apple, chopped: Use a crisp green apple for this dish because they hold up well to baking.
- 1 carrot, chopped: Rinse the carrot, cut off the ends, and cut it into small pieces.
- 1-2 potatoes, chopped: Peel the skin from the potatoes and chop them into one-inch pieces.
- 1 small daikon radish, chopped: Rinse the radish and then chop it into small pieces.
- 4 garlic cloves, sliced: Make sure the garlic is not dry after peeling them. This indicates that it’s fresh.
- 2 tablespoon curry powder: Curry powder can be found in the Asian section of the grocery store.
- 3 tablespoon cornstarch: Cornstarch thickens the sauce and gives it a glossy shine.
- 1 cup chicken stock: Use homemade chicken stock or buy the best you can find from the store.
- 1 cup coconut cream: This is different from coconut milk. You should be able to find it in cans next to the coconut milk, though.
- 1⁄4 cup soy sauce: Use soy sauce with the least amount of sodium so the dish isn’t overly salty.
- 1 ½ pounds (750 g) chicken thighs, boneless, skinless, sliced: The darker meat of chicken thighs are delicious in this dish.
- 1 sheet puff pastry: You can find puff pastry in the freezer section of the grocery store next to the frozen desserts.
- egg wash: Crack a large egg into a bowl, add one tablespoon of water, and mix with a fork to make an egg wash.
How to make chicken curry casserole:
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
1. Preheat the oven to 375F/190C.
2. Melt butter over medium heat and saute onion and apple for 3-4 minutes. Add carrots, potatoes, and daikon. Cook for 6-7 minutes more.
3. Season with salt, add sliced garlic and curry powder. Stir to combine, pour coconut cream on top.
4. Whisk soy sauce with chicken stock and cornstarch, pour on top of the vegetables, and cook for 5 minutes.
5. Mix chicken with vegetables and cover the pan with rolled-out puff pastry.
6. Brush pastry with egg wash and make a slit in the center.
7. Bake for 20 minutes.
Tips for success:
Here are a few tips for success and variations you can try to make this the best chicken curry casserole you've ever had.
- You can substitute chicken thighs for grilled chicken, rotisserie chicken, chicken wings, or chicken breasts depending on what you like best.
- Add some rice or noodles to the casserole to make it even more filling. If you want to serve a side dish with chicken curry casserole, try steamed vegetables, dinner rolls, crusty white bread, rice, or pasta.
What type of curry should I use?
There are two main types of curry powder and each has a slightly different flavor. Each type is made with similar ingredients including turmeric powder, fenugreek, and cumin.
However, Madras curry powder is made spicier than Curry powder. They are interchangeable depending on how spicy you want your dish to be. There are many other subcategories of curry since each is made with slightly different spices depending on who makes it.
Some of these include red curry, green curry, and yellow curry. They are also divided by region: India, Jamaica, Africa, and more. Ultimately it’s up to your flavor preferences on which one you choose to buy or make.
How can I make this casserole in a slow cooker?
It’s easy to make this chicken curry casserole in a crockpot. If you want to let this dish cook all day and get fall-apart tender, using the slow cooker is a great choice.
Start with sauteing the vegetables and add the cream and soy sauce. Pour this into the bowl of the crockpot, cover with the lid, and cook on high for four hours or low for eight hours. Serve dinner rolls on the side instead of using the puff pastry.
Can I make this dish in an instant pot?
If you’re short on time or need to use the oven for something else, you can use the pressure cooker instead. This makes the dish a one-pot meal which is so helpful when it comes to cleaning up afterward.
Just follow the instructions on the recipe card. Saute the vegetables, add the cream and seasonings, and seal the lid. Cook on high for 20 minutes and then carefully release the pressure from the valve and open the lid. Serve immediately.
How to store chicken curry casserole:
Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through.
To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.
Is chicken curry casserole healthy?
Yes, this chicken casserole is healthy! It’s made with vegetables and sauce. There are things you can do to alter the recipe to make it even healthier. Exchange the butter for olive oil, use low-sodium soy sauce, and coconut milk instead of cream.
Is this casserole spicy?
This recipe uses non-spicy curry powder, however, this is completely up to you. If you want to use Madras curry powder, which is spicier, then feel free.
What can I substitute the puff pastry with?
If you can’t find puff pastry, you can use pie dough instead. It will make be flaky and delicious.
- 4 tablespoon butter
- 1 onion, chopped
- 1 apple, chopped
- 1 carrot, chopped
- 1-2 potatoes, chopped
- 1 small daikon radish, chopped
- 4 garlic cloves, sliced
- 2 tablespoon curry powder
- 3 tablespoon cornstarch
- 1 cup chicken stock
- 1 cup coconut cream
- 1⁄4 cup soy sauce;
- 1 ½ pounds (750 g) chicken thighs, boneless, skinless, sliced
- 1 sheet puff pastry
- egg wash
- Preheat the oven to 375F/190C.
- Melt butter over medium heat and saute onion and apple for 3-4 minutes. Add carrots, potatoes, and daikon. Cook for 6-7 minutes more.
- Season with salt, add sliced garlic and curry powder. Stir to combine, pour coconut cream on top.
- Whisk soy sauce with chicken stock and cornstarch, pour on top of the vegetables and cook for 5 minutes.
- Mix chicken with vegetables and cover the pan with rolled-out puff pastry.
- Brush pastry with egg wash and make a slit in the center.
- Bake for 20 minutes.
Amount Per Serving: Calories: 486Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 820mgCarbohydrates: 57gFiber: 5gSugar: 32gProtein: 14g