Baked Chicken and Mushroom Curry Rice

Ingredients:

• 1 can condensed cream of mushroom soup
• 1/4 cup coconut milk
• 1/3 cup water
• 3 tbsps butter
• 2 tbsps oil
• 3 cloves garlic, chopped
• 1/2 an onion, chopped
• 1 boneless chicken breast, cubed
• 6 pcs fresh buton mushrooms, sliced
• 2 tsps curry powder
• 1 large tomato, chunks
• 3 cups day-old rice
• salt and pepper to taste
• mozzarella cheese, grated

Procedure:

1. In a bowl, mix condensed soup, coconut milk and water. Use a whisk to make the mixture smooth. Set aside.
2. Saute garlic and onion in butter and oil. When onion is translucent and garlic is aromatic. Add the cubed chicken. Cook thoroughly. Put in the mushrooms, curry powder and tomato. Mix well.
3. Add rice, making sure each grain is coated with curry. Pour in the liquid mixture. Mix.
4. Heat through. Thew rice should have a creamy consistency like risotto. Season with salt and pepper to taste.
5. Preheat oven at 350 degrees Fahrenheit.
6. Transfer rice mixture into an oven proof dish. Top with cheese.
7. Bake for 10 minutes or until cheese melts.
8. Serve immediately.