Description
A delicious and hearty casserole made with pointed cabbage, chicken, and curry, perfect for a comforting meal.
Ingredients
Scale
- 500 g chicken breast (diced)
- 1 pointed cabbage (sliced)
- 2 onions (finely chopped)
- 2 cloves garlic (pressed)
- 200 ml coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 100 g grated cheese (e.g., aged cheese)
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- In a large pan, heat the olive oil over medium heat and sauté the onions and garlic until translucent.
- Add the diced chicken and cook until browned.
- Stir in the curry powder and cook for another minute.
- Add the sliced pointed cabbage and coconut milk, and mix well. Season with salt and pepper.
- Transfer the mixture to a baking dish and top with grated cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
- Let it cool slightly before serving.
Notes
- Feel free to add other vegetables like bell peppers or carrots for extra nutrition.
- This dish can be made ahead of time and reheated before serving.
- Adjust the amount of curry powder according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg