Curried Chicken Casserole

I seem to be going through a bit of a curry thing at the moment and as with all my recipes, quick and easy are always on the menu.  Apart from the chicken, all the other ingredients I am sure are in all of our pantries.  Pairing this lovely casserole with mashed potatoes and petit pois peas makes a nice change to rice.

Curried Chicken Casserole


8 chicken thighs
Salt & pepper to taste
2 onions peeled and sliced
50ml chutney
25ml oil
25ml tomato sauce (ketchup)
25ml Worcestershire sauce
15ml apricot jam
10ml brown sugar
15ml prepared mustard
15ml curry powder


  1. Preheat the oven to 170˚C.
  2. Place the chicken into a casserole dish.
  3. Season with salt and pepper and place the onions on top of the chicken.
  4. Mix all the remaining ingredients and pour over the chicken.
  5. Cover and bake for 1 hour.
  6. Remove the lid and bake for an additional 15 minutes.


Submitted by:  Mandy Frielinghaus, Mauritius


5 thoughts on “Curried Chicken Casserole

  1. I ended up making this for dinner tonight instead of your creamy chicken recipe and it was awesome! It was too hot to cook indoors so I used the grill instead of the oven. I had to change up the ingredients a bit to meet what I had on hand. Luckily this is one of those recipes that can take a bit of substituting. I will be mentioning it in an upcoming post…it is just too tasty not to spread the word!
    Thanks again for sharing and have a great day!
    ~Cindy~ 😉

  2. Pingback: Star of the Kitchen, Star of the Night « Life in a Recipe

  3. Made this recipe…absolutely love this recipe! Anyone who reads it should try it!
    I wrote about it in my blog today.

    I hope you see many more visitors.
    I can’t wait to try more of your recipes too!

    Have a great day!

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