Coconut curried chicken casserole with spicy peanut crumble

You'll crumble in delight when you have this enriching meal.



  1. Cut the chicken breasts into large chunks (roughly each breast into 4 to 6 pieces).
  2. Mix the coconut milk, 35% cream, curry powder, fresh mint and sliced chilies in a large bowl.
  3. Then add the cut-up chicken, chic peas, quinoa, green peas, broccoli, salt and pepper.
  4. Evenly distribute the mixture into a large casserole dish and bake in a prep 400-degree pre-heated oven for 25 minutes.
  5. Then sprinkle the spicy peanut crumble over the top and continue to bake for another 20 minutes. (until the chicken is cooked through).
  6. Remove from the oven, allow to rest for 5 minutes before serving.


Join the conversation

What do you think?


Please read our commenting policies

In the Method No 3 , it says to add the chickpeas and quinoa , but these two ingredients do not appear in the ingredient list. Are they supposed to be in this recipe or have two recipes got mixed up? Please clarify

May 14, 2018 at 2:16 pm

Hide the conversation