Indian Chicken Bake

Keep a jar of the curry sauce on hand so you can fix this 5-ingredient chicken and rice dinner whenever you need a quick meal.

Indian Chicken Bake
Servings: 4 Prep 10 mins Cook 10 mins Bake 350°F 15 mins


  • 1 cup basmati rice
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 3 cups cauliflower flowerets
  • 4 cups shredded fresh escarole
  • 1 jar (15 ounces) mild curry cooking sauce (such as Pataks)

Make It

1. Heat oven to 350 F. Coat a 2-1/2-quart shallow baking dish with nonstick cooking spray. Bring a medium-size saucepan with at least 3 cups lightly salted water to a boil. Add rice and boil 10 minutes. Drain; spread into prepared dish.

2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken; season with 1/4 teaspoon each salt and black pepper. Cook 5 minutes. Remove to a plate; keep warm. Reduce heat to medium and add cauliflower and escarole, sprinkling with an additional 1/4 teaspoon salt. Add 3/4 cup water; cover and simmer 5 minutes.

3. Stir in cooking sauce and chicken with any accumulated juices. Pour over rice in dish. Transfer to 350 F oven and bake 15 minutes. Cool slightly before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 477, Fat, total (g): 16, chol. (mg): 115, sat. fat (g): 3, carb. (g): 57, fiber (g): 4, pro. (g): 29, sodium (mg): 961, Percent Daily Values are based on a 2,000 calorie diet.