Spicy Chicken Casserole

Spicy Chicken Casserole No. 1906 Yields 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.
Cover.
Cook 20 minutes.
Combine the stock, rice, the second measure of peanut oil, salt, turmeric and
cardamom.
Bring to a boil.
Cover.
Reduce heat.
Simmer until the stock is absorbed (about 15 minutes).
Spread half the rice in a (9"x12") casserole with a tight fitting lid.
Layer in half the chicken, the remaining rice and the remaining chicken.
Serve with chutney, sliced bananas and coconut flakes.