How to make Curry Cheese Baked Rice.
Jump to RecipeToday we’re making Curry Baked Rice, which is basically chicken curry over rice in a casserole, and topped with lots of cheese. Also because I just need an excuse to have cheese with everything. If you’re Singaporean, you would recognise curry baked rice being a thing at Swensen’s – why and how, I don’t know.
Curry Powder
In this recipe, I made a basic chicken curry, using ready made, store-bought meat curry powder. It’s not as straightforward as adding powder to water. The first time I wanted to make curry using the powder, I was mildly confused. A quick text to the Mother, revealed that I had to saute the spices first. The basic way is to make a paste with the curry powder and a couple tablespoons of water. I find the method of adding the curry powder to a base paste of onions, garlic and ginger to be the most flavourful and easiest.
Another way of making it – if you don’t want to bust out the blender – I get it, I have those days too – is to mix the curry powder in some water so it becomes a paste. Then add the curry paste to the pan with oil, and stir-frying over low heat to cook the spices until it is aromatic.
Type of Rice
I used Japanese rice, which are short grain and is sweeter than regular rice. It is also slightly sticky, so it compacts ultra well in the baking dish. Any rice you have will do though. Follow the cooking instructions according to the rice packet for the best results.
Cheese
The best part about this dish is probably the cheesy cheese on top of everything! Cheese and curry has got to be one of the best combos ever, although some would argue cheese goes amazing with anything.
The cheese combo that I always go for is a blend of gouda, cheddar and mozzarella. If I had to really pick, I would go for gouda and cheddar, the mozzarella is really there for that satisfying cheese pull.
Ingredients
Servings: 2
- 300 grams Chicken
- 1 tsp Salt
- 1 tsp Pepper
- 1 Potato
- 1 Carrot
- Onion Ginger Garlic Paste. Blend together:
- 1 Red Onion
- 1 inch Ginger
- 3-4 Cloves Garlic
- Splash of water
- 1 tbsp Curry Powder
- 1 tsp Turmeric Powder (optional)
- 1 tbsp Chilli Powder (optional)
- 200 ml Coconut Milk
- 1 tsp Salt or to taste
- 2 tsps Sugar or to taste
- 1 Cup Japanese White Rice (any rice will do)
- 1 cup shredded cheese of choice (i used gouda and mozarella)
- Cilantro to garnish
Cheesy Curry Baked Rice
Course: Eats, Recipes2
servings15
minutes40
minutesIngredients
300 grams Chicken
1 tsp Salt
1 tsp Pepper
1 Potato
1 Carrot
1 tbsp Curry Powder
1 tsp Turmeric Powder (optional)
1 tbsp Chilli Powder (optional)
200 ml Coconut Cream
1 tsp Salt, or to taste
2 tsps Sugar, or to taste
1 Cup Japanese White Rice (any rice will do)
1 Cup Shredded Cheese
Cilantro to garnish
- Blend together:
1 Red Onion
1 inch Ginger
3-4 Cloves Garlic
2-3 tbsps Water for easier blending
Directions
- Cut chicken into bite sized pieces and season with salt and pepper.
- Boil potatoes and carrots in water separately until soft.
- Meanwhile, blend onion, garlic and ginger to make a paste. Add a bit of water so it blends easier.
- In a pan, add in oil, and then the onion ginger garlic paste.
- Once fragrant, add in curry powder. Optional to add turmeric powder and chilli powder. Stir that in with the onion garlic ginger paste over low heat.
- Add chicken and get that all nice and mixed in with the curry paste. Option to add chilli powder here.
- Stir in coconut milk and let it simmer till the chicken finishes cooking.
- Add boiled potatoes and carrots, and season with sugar and salt. Chicken curry is done.
- Prepare casserole dish by packing in an even layer of cooked rice.
- Ladle chicken curry over the top, and sprinkle on cheese as a final layer.
- Bake in a preheated oven of 180 deg celcius for about 10 minutes, or until all the cheese has melted.
- Give it a final sprinkling of cilantro, and serve!
Steve G says
This was really good! I’m cooking my way around the world and this was country 68! I doubled the recipe except the cheese. It reminded me a bit of Massaman meets Sheperd’s Pie.