Rijstschotel met Kerrie
A nostalgic Dutch culinary classic pairing tender chicken, red bell peppers, and sweet leeks in a mild aromatic Dutch curry sauce, folded through fluffy long-grain rice and baked into a comforting casserole.
Ingredients
- • 300g long-grain white rice
- • 350g chicken breast fillets, cut into bite-sized pieces
- • 1 leek, sliced into thin rings
- • 1 red bell pepper, diced
- • 2 tbsp mild Dutch kerriepoeder (Madras curry powder)
- • 250ml single cream or whole milk
- • 1 tbsp plain flour
- • 30g butter
- • 120g mild Gouda cheese, grated
- • Sea salt and freshly ground white pepper
Preparation Steps
Cook the long-grain rice in plenty of boiling salted water for 10 minutes until tender. Drain thoroughly in a sieve, fluff with a fork, and spread out in a shallow dish to cool slightly.
Melt half the butter in a wide frying pan over medium-high heat. Season the chicken pieces with salt and pepper and sear for 5 minutes until browned. Add the sliced leeks and diced bell pepper, sautéing for another 4 minutes until tender.
Push the chicken and vegetables to one side of the pan. Melt the remaining butter, stir in the flour and kerriepoeder, and cook for 1 minute to release the fragrant aromas. Gradually whisk in the single cream, simmering gently until thickened into a silky golden curry sauce, then fold everything together.
Combine the cooked rice with the curried chicken mixture and transfer into a greased ovenproof casserole. Top with the grated Gouda cheese and bake at 180°C (160°C fan) for 20 minutes until piping hot throughout and golden on top.