CREAMY CHICKEN CURRY MUSHROOM CASSEROLE
An easy, tasty supper casserole from South Africa. Start with a bought roast chicken and what could be simpler? I have made this recipe probably a dozen times, just because it is so easy and quick to make, and tastes good too. My friend from Vernon, BC, Canada has my cookbooks and she made this recipe for us one day when we were visiting her. You can serve it with a salad, with cauli mash or with cauli-rice or mix of cauli-rice and a little wild rice or cooked quinoa for a more substantial "rice." This recipe comes from South Africa. It has a tiny amount of curry powder in it...for flavor mostly (no heat, unless you want it).
12 oz fresh mushrooms (340 g)
1 tbsp butter (15 mL)
Curry Sauce:
1 cup whipping cream (250 mL)
6 tbsp sugar-free ketchup (90 mL)
1/4 cup olive oil (50 mL)
2 tbsp white vinegar (25 mL)
1 tsp mild curry powder (5 mL)
1 tsp dry mustard (5 mL)
Sweetener equal to 1 tsp sugar (5 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
Topping:
1/4 cup sliced almonds, toasted (50 mL)
1 tbsp butter (15 mL)
Debone chicken and cut into bite-size pieces. Place in 9 x 13-inch (23 x 33 cm) glass baking dish. In large frying pan, fry mushrooms in butter until softened. Layer over chicken.
Curry Sauce: In medium bowl, whisk together whipping cream, low-carb ketchup, olive oil, white vinegar, curry powder, dry mustard, sweetener, salt and pepper.
Pour sauce over chicken and mushroom layers.
Topping: Sprinkle almonds over casserole and dot with butter.
Bake in 350°F (180°C) oven 30 minutes.
Yield: 8 servings
1 serving
342.7 calories
30.1 g protein
26.9 g fat
3.9 g carbs