Indian Coconut Chicken Curry Casserole

Ingredients:

• 1.5 kg skinless and boneless chicken thighs, cut into 5 cm pieces.
• 900 g canned chickpeas, rinsed and drained
• 300 g frozen chopped spinach, defrosted and squeezed
• 1 tbsp. basmati rice
• 1/2 habanero chili pepper, seeded
• 2 tbsp (30 g) butter
• 2 leeks, coarsely chopped
• 1 cup chopped cilantro
• 1 tbsp fresh thyme
• 5 cloves of garlic
• 1/3 cup coarsely grated coconut
  plus 1.5 cups coconut water
• 2 tbsp. curry powder
• 2 teaspoons turmeric
• 1 tsp ground cumin
• 1/4 cup olive oil
• 4 carrots, chopped
• Raisins for decoration

Preparation:

1. Preheat oven to 220°C.
   
   Place the rice, coconut water, 1/2 cup water, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce heat to low and cover; simmer until the rice is tender, about 20 minutes. Remove from heat; let stand, covered, for 5 minutes. Transfer to a bowl and stir in the butter and shredded coconut; set aside.
2. Using a food processor or blender, puree the leek, cilantro, thyme, garlic, habanero, and 1/2 cup water to a paste. Transfer 1 tablespoon of the paste to a small bowl; add the curry powder, turmeric, cumin, 1 teaspoon pepper, and 1/4 cup water. Transfer the remaining paste to a large bowl, add the chicken, and 1 teaspoon salt; mix thoroughly.
   
   Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the curry and onion paste; cook, stirring, until the paste thickens, about 5 minutes. Add the chicken to the Dutch oven. Reduce heat to medium; cover and cook until almost cooked through, about 15 minutes.
3. Increase the heat. Uncover and cook until thickened, stirring occasionally, for another 15 minutes. Add 1 1/2 cups water, carrots, chickpeas, and spinach. Bring to a boil, then reduce heat to medium. Simmer until the chicken is tender, another 15 minutes.
   
   Transfer the chicken to a 9 x 13-inch baking dish and top with the rice mixture. Bake until golden brown, about 25 minutes. Garnish with light-colored raisins.