- 500 g boneless & skinless chicken, cut into 1 1/4 inches pieces
- 10 mushrooms, sliced
- 1 stalk celery, chopped
- 1 cup plain yogurt
- 1 onion, finely chopped
- 1 cup chopped fresh cilantro and a little more for garnish
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1/2 teaspoon lemon zest
- salt & black pepper to taste
- 2 cups cold milk
- 3 tablespoons flour
- 1/8 cup butter
- salt & pepper to taste
For casserole:
For white sauce:
To make the marinade, combine the yogurt, olive oil, onion, garlic, curry, turmeric powder, cilantro, lemon juice, lemon zest, salt and pepper in a bowl.
Add the chicken and stir until they are all coated in marinade. Cover and refrigerate for 30 minutes.
Preheat oven to 390 degrees F.
Place the chicken mixture and its marinade in an 11x8-inch baking dish or larger dish. Add the mushrooms and celery and stir gently.
Bake in the oven until chicken is fully cooked through, about 55-60 minutes (cooking time depends on size of the pieces), stirring at halftime.
While the casserole is baking, prepare the white sauce:
Dissolve the flour in cold milk. Set aside.
Melt the butter in a saucepan over low heat. Add the dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 minutes.
Add salt and pepper to taste. Continue cooking over low heat until sauce begins to thicken, stirring constantly.
Pour the white sauce over the chicken and garnish with cilantro.