PomChicken and Pomtajer Casserole
This festive Surinamese casserole pairs shredded chicken with tart citrus, curry, and grated pomtajer, a starchy root prized for pom. It bakes up deeply savory with a delicate sweetness and a beautifully browned top.
Prep
35m
Cook
1h 20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Casserole
- 1kgPomtajer (peeled and grated)
- 15mlVegetable Oil
- 5gSalt
- 2gBlack Pepper
Filling
- 700gChicken Thigh (boneless)
- 180gOnion (finely chopped)
- 15gGarlic (minced)
- 60gTomato Paste
- 250mlOrange Juice
- 70gUnsalted Butter
- 8gCurry Powder
- 7gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a wide pan over medium heat. Add the onion and cook until soft and lightly golden.
- 02
Stir in the garlic and curry powder and cook briefly until fragrant.
- 03
Add the chicken thigh and cook until it loses its raw color and begins to brown around the edges.
- 04
Stir in the tomato paste and cook until it darkens slightly, then pour in the orange juice. Season with the salt and black pepper.
- 05
Cover and simmer gently until the chicken thigh is tender. Uncover, shred the meat in the pan, and cook until the filling is thick and glossy. Let it cool slightly.
- 06
Preheat the oven to 180°C (350°F). Grease a baking dish with the vegetable oil.
- 07
Mix the grated pomtajer with the salt and black pepper, then fold it into the warm filling until evenly combined.
- 08
Spread the mixture in the prepared dish and smooth the top. Bake until the casserole is set and richly browned on top.
- 09
Rest the casserole briefly before slicing and serving.
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