Place mushrooms in small heatproof bowl, cover with boiling water and stand for 20 minutes, then drain. Discard stems, slice caps finely, crush coriander seeds.
Coat a casserole dish with cooking oil spray, cook chicken in batches on both sides until browned. Add rice, onion, garlic, crushed coriander seeds and tumeric to same dish, stir until fragrant. Add mushrooms, stock and fish sauce.
Place chicken over rice mixture and bake covered in moderate/hot oven for 45 minutes until rice is tender. Stir in fresh coriander
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