Chicken Curry Doria

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


  1. Preheat oven to 200°C.

  2. 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.

  3. 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.

  4. 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.