Chicken casserole

Chicken casserole

Total: 50 min. | Active: 50 min.
lactose-free, gluten-free
Nutritional value / people: 561 kcal
, Fat: 32 g
, Carbohydrate: 34 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
1 tsp salt
½ tsp ground cumin
800 g chicken thighs, separated into legs and drumsticks


2 dl coconut milk
1 tin chopped tomatoes (approx. 100 g)
1 dl sweet chilli sauce
¾ tsp salt
2 spring onions incl. green parts, cut into rings
2 garlic cloves, sliced
1 stick lemongrass, bruised


1 mango, cut into 1 cm cubes
1 bunch coriander, torn into pieces
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One wide casserole dish with a lid

How it's done

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Mix the oil with the salt and cumin, coat the chicken pieces in the seasoned oil. Heat up the casserole dish, fry the chicken for approx. 3 mins. on each side.


Add the coconut milk, chopped tomatoes & sweet chilli sauce to the chicken, season with salt, bring to the boil. Stir in the spring onions, garlic and lemongrass, cover and cook over a medium heat for approx. 20 mins., stirring occasionally. Remove the lid and continue to cook for approx. 20 mins. Remove the lemongrass.


Shortly before serving, stir in the mango and coriander.

Good to know
Serve with: Basmati rice.

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