Baked Chicken Casserole

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IngredientsProductProduct Image
6 Chicken thighs750G Chicken thigh Boneless - KSh 782
1/8 cup of Oil1 Litre Elianto Corn Oil - KSh 318
2 Red Onions, cubed 1 kg Fresh Onions - KSh 140
2 Spring Onions 1 bunch Fresh Spring Onions - KSh 25
1 teaspoon Curry Powder50 g Virani Curry Powder - KSh 105
2 teaspoons Dhana Jeera100g Tropical Heat Dhana Jeera - KSh 114
1 Chicken Cube8.5g Chicken Soft Cube - KSh 86
1 Stock Cube40x4g Knorr Stock Cube Rich Meaty Seasoning - KSh 87
1 tablespoon Garlic paste310g Shan Garlic Paste - KSh 270
1 tablespoon Ginger Paste310g Shan Ginger Paste - KSh 270
2 cups blended Tomatoes 1kg Tomatoes – KSh 149
1/2 cup Sweet corn400g Kenylon Sweet Corn Off The Cob - KSh 142
1/2 cup Butter Beans 400g Santa Maria Butter Beans In Brine - KSh 139
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Instructions

Step 1: In a large pot heat an 1/8 cup of oil and panfry the chicken skin side down and allow to brown lightly.
Step 2: Take them out and set aside
Step 3: Add your onions and and cook until slightly browned. Add your spices and allow to toast on low heat.
Step 4: Add your chicken cube and stock cube and mix well. Add your blended tomatoes and bring to the boil. Add your sweet corn and butter beans.
Step 5: Place your chicken into a casserole dish and pour over with sauce, place in a hot oven to bake at 180 degrees for 40 minutes.
Step 6: Serve hot with steamed rice