Spicy Chicken Casserole    No. 1906                    Yields 6 Servings
 
      2           Onions, Sliced            16 oz        Tomato Sauce
    1/4 Cup       Peanut Oil                 1 Cup       Buttermilk
      2 Tbls      Peanut Oil                 2 Cups      Chicken Stock
      3 Tbls      Ginger, Grated             1 Cup       Rice
      4 Cloves    Garlic, Crushed            2 tsp       Salt
      2 tsp       Cumin, Ground            1/2 tsp       Turmeric
      2 tsp       Coriander, Ground          1 tsp       Cardamom, Ground
    1/2 tsp       Cayenne                      -         Chutney
      6           Chicken Breast Halves,       -         Bananas, Sliced
                  Skinless & Boneless,         -         Coconut Flakes
                  Cut Into Strips
 
 Saute the onion, ginger, garlic, cumin, coriander and cayenne in the first
 measure of peanut oil until the onions are soft.
 Add the chicken strips.
 Saute until the chicken turns white.
 Add the tomato sauce and buttermilk.
 Cover.
 Cook 20 minutes.
 Combine the stock, rice, the second measure of peanut oil, salt, turmeric and
 cardamom.
 Bring to a boil.
 Cover.
 Reduce heat.
 Simmer until the stock is absorbed (about 15 minutes).
 Spread half the rice in a (9“x12”) casserole with a tight fitting lid.
 Layer in half the chicken, the remaining rice and the remaining chicken.
 Serve with chutney, sliced bananas and coconut flakes.