Japanese rice gratin with a creamy chicken and vegetable filling.
6 50 mins
300g chicken breast, sliced 1 small onion, sliced ¼ cup button mushroom, sliced 400ml water/stocks 4 cubes of S&B Golden Curry Mix Mild 92g 55g (4 tbsp) butter 4 tbsp plain flour 400ml (1 2/3 cup) milk 2 cups steamed rice Mozzarella cheese Parsley, chopped, for garnish
Preheat oven to 200°C.
Stir fry chicken breasts, onions and mushrooms in a pan over medium high heat for 5-8 mins or until cooked through. Add water/stocks and bring to boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
To make bechamel sauce, melt 40g butter in a saucepan over medium heat. Add flour. Cook, stirring for 1-2 minutes or until mixture bubbles. Gradually stir in milk, bring to the boil. Reduce heat to medium. Cook, stirring for 4-5 minutes or until mixture thickens.
Use the remaining butter to grease the side and bottom of a gratin plate or baking dish. Place streamed rice in the plate, top by curry mixture and bechamel sauce. Sprinkle enough mozzarella cheese until fully covered. Bake for 15-20 minutes or until cooked through. Sprinkle parsley to serve.