Coconut curried chicken casserole with spicy peanut crumble

You'll crumble in delight when you have this enriching meal.

whole chicken breast

1 cup

of green peas

1 cup

of broccoli florets

1 cup

of coconut milk

1 cup

of 35% cream

1 tbsp

of curry powder

1 thinly sliced

red chili

½ ground

white pepper

¼ cup

roughly chopped fresh mint

2 cups

(1 cup of toasted peanuts, 1 cup panko, 1 tsp cayenne pepper, 1 tsp paprika ground together) spicy peanut crumble

Cut the chicken breasts into large chunks (roughly each breast into 4 to 6 pieces).
Mix the coconut milk, 35% cream, curry powder, fresh mint and sliced chilies in a large bowl.
Then add the cut-up chicken, chic peas, quinoa, green peas, broccoli, salt and pepper.
Evenly distribute the mixture into a large casserole dish and bake in a prep 400-degree pre-heated oven for 25 minutes.
Then sprinkle the spicy peanut crumble over the top and continue to bake for another 20 minutes. (until the chicken is cooked through).
Remove from the oven, allow to rest for 5 minutes before serving.