Spicy Chicken Casserole

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.

Cook 20 minutes.

Combine the stock, rice, the second measure of peanut oil, salt, turmeric and cardamom.

Bring to a boil.

Cover.

15 minutes

9"x

12"

Layer in half the chicken, the remaining rice and the remaining chicken.

Serve with chutney, sliced bananas and coconut flakes.