Indian Chicken and Rice Casserole

Preheat oven to 375ºF.

Cook the chicken in a hot skillet with a little olive oil to brown on both sides at medium heat.

Meanwhile, make the sauce. Roughly chop tomatoes and garlic, grate ginger, juice lime, zest lemon, chop onion and add to food processor. Add in coconut milk, sugar, water, tomato paste, vinegar, spices, and lastly, drizzle in olive oil. Check consistency. If you need to thicken it, add more tomato paste; if it needs to be thinned, add more olive oil.

Take out your casserole dish, add rice to bottom of dish. Arrange chicken on top and add sauce to cover chicken. Cook for 35 minutes.

Pull out after 25 minutes of cooking and add cheese. Put back in the oven to cook the remaining time or until chicken is cooked through.