Chicken & Potato Layer Bake Recipe – Turmeric, Chili & Rice

Last Updated on 2 months by Neha Deshmukh

Chicken & Potato Layer Bake Recipe – Turmeric, Chili & Rice

Hey everyone! I’m so excited to share this recipe with you – it’s a real family favourite, and honestly, it’s become my go-to comfort food, especially when the weather gets a little chilly. It’s a beautiful layered bake packed with flavour, and it’s surprisingly easy to put together. Trust me, even if you’re not a confident cook, you’ll nail this one!

Why You’ll Love This Recipe

This Chicken & Potato Layer Bake is the perfect blend of comforting and exciting. The creamy rice layer, the flavourful chicken, and the perfectly baked potatoes… it’s a textural and taste sensation! It’s a complete meal in one dish, which means fewer dishes to wash – always a win in my book. Plus, the aroma while it’s baking is just heavenly.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 potatoes
• Salt and pepper to taste
• 1 cup basmati rice
• 1 tbsp oil
• 2 tbsp wholewheat flour
• 2 cups milk
• 3 tbsp mayonnaise
• 2 tbsp chili sauce
• 2 tbsp olive oil
• 3 garlic cloves
• 1 onion
• 500gm boneless chicken
• 0.5 tsp turmeric powder
• 1 tsp paprika powder
• 0.5 tsp oregano
• 0.5 tsp thyme
• 1 cup frozen mixed vegetables
• Mozzarella cheese (amount to your liking!)
• 1 small bunch coriander leaves
• 2 tsp chilli flakes

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Basmati Rice: I love using basmati rice for this because of its lovely fragrance and fluffy texture. It holds its shape well in the bake. You could use other long-grain rice if you prefer, but basmati really elevates the dish.
• Turmeric Powder: Turmeric isn’t just about colour; it adds a beautiful earthy flavour and is packed with goodness! It’s a staple in Indian cooking for a reason.
• Paprika Powder: I use regular paprika, but smoked paprika would add a lovely smoky depth to the chicken layer.
• Chili Sauce: Now, chili sauce varies so much depending on where you are! In India, we have a huge range. Adjust the amount to your spice preference. I like a slightly sweet chili sauce, but feel free to use your favourite.
• Mayonnaise: Full-fat mayonnaise gives the best creamy texture, but you can use a lighter version if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 180°C (350°F). Grease a 13×9 inch baking pan – this is important to prevent sticking!
2. Now, thinly slice the potatoes. Pop them into boiling water for about 5 minutes to soften them slightly. Drain them well, season with salt and pepper, and arrange them in a single layer at the bottom of your baking pan.
3. Time for the creamy rice layer! Heat the oil in a pan, then add the flour and sauté until it smells wonderfully nutty. Gradually whisk in the milk to create a thick, smooth sauce. Stir in the cooked rice, mayonnaise, chili sauce, salt, and pepper. Spread this mixture evenly over the potatoes.
4. Let’s make the chicken layer. Heat the olive oil in a pan and sauté the garlic and onion until softened. Add the chicken and cook until it’s no longer pink. Stir in the turmeric, paprika, oregano, thyme, and mixed vegetables. Season with salt and pepper. Cook until the chicken is fully cooked and any liquid has evaporated. Layer this flavourful mixture over the rice.
5. Finally, sprinkle generously with mozzarella cheese, chopped coriander leaves, and a pinch of chili flakes for a little extra kick.
6. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. Let it cool for a few minutes before serving with a fresh salad.

Expert Tips

• Don’t skip the step of parboiling the potatoes! It ensures they cook through properly in the oven.
• Make sure the chicken is fully cooked before layering. No one wants undercooked chicken!
• Feel free to add other veggies to the chicken layer – bell peppers, peas, or carrots would all work beautifully.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use a vegan mozzarella alternative. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Simply use gluten-free flour in the rice sauce. Easy peasy!
• Spice Level Adjustment: If you like things really spicy, add a chopped green chili to the chicken layer or use a hotter chili sauce.
• Festival Adaptation: This bake is perfect for a cozy Christmas or New Year’s Eve dinner. It’s a comforting and satisfying meal to share with loved ones.

Serving Suggestions

This Chicken & Potato Layer Bake is a complete meal on its own, but a simple green salad or some roasted vegetables would be a lovely accompaniment. A dollop of raita (yogurt dip) on the side also works wonders!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

1. Can I use a different type of rice for this bake?

You can, but basmati rice really is the best choice for flavour and texture. If you must substitute, use another long-grain rice.

2. What’s the best way to prevent the potatoes from sticking to the pan?

Greasing the pan well is key! You can also lightly dust the bottom with flour before layering the potatoes.

3. Can this bake be assembled ahead of time?

Yes! You can assemble the bake up to a day in advance. Cover it tightly and store it in the refrigerator. Add the cheese just before baking.

4. What can I substitute for mayonnaise in this recipe?

Greek yogurt is a good substitute for mayonnaise, although it will result in a slightly tangier flavour.

5. Is it possible to make this dish spicier?

Absolutely! Add a chopped green chili, use a hotter chili sauce, or sprinkle with extra chili flakes.

6. Can I use pre-cooked chicken to save time?

Yes, you definitely can! Just make sure it’s fully cooked and add it to the chicken layer along with the other ingredients.