BAKED CHICKEN RED CURRY WITH MUSHROOM

 

The original recipe came from Yummy magazine's April 2008 issue. Instead of using curry powder, I used Red Curry Paste.

Ingredients:
1 can condensed cream of mushroom soup
¼ cup coconut milk
1/3 cup water
3 tbsp butter
2 tbsp oil
3 cloves garlic, chopped
half an onion, chopped
1 boneless chicken breast, cubed
6 pieces fresh button mushrooms, sliced
1 pack of Red curry paste
1 large tomato, sliced into chunks
3 cups of day-old rice
mozzarella cheese, grated

Instructions:
In a bowl, mix condensed cream of mushroom soup, coconut milk, and water. Use a whisk to make the mixture smooth. Set aside. Sauté garlic and onion in butter and oil. When onions are translucent and garlic is fragrant, add cubed chicken pieces. Cook through, then add mushrooms, red curry paste, and tomato chunks. Mix well. Add rice and coat with the curry. Pour in the liquid mixture and mix well. Heat through. The rice mixture should have a creamy consistency like risotto. Season with salt and pepper to taste. Transfer the rice mixture to an oven-proof dish then top with grated mozzarella cheese. Place the dish inside a preheated 350°F oven for 10 minutes until the cheese melts or microwave on medium-high for 2 to 3 minutes until the cheese melted and is bubbly. Serve Hot.