Step 1

Preheat the oven to 400ºF and spray a casserole dish with cooking spray.

Step 2

Place red potatoes in the casserole dish with 1/4 cup chicken broth and place in the oven and roast for 25 minutes.

Step 3

Next, cut the chicken into 1-inch squares and place it in a medium bowl. Add ingredients for the marinade to the bowl and mix well. Let chicken sit in the marinade for ten minutes.

Step 4

While the potatoes are roasting prepare the sauce. Add tomato sauce, 1 cup chicken broth, coconut milk, ginger, chili powder, turmeric, garam masala, and salt into a large mixing bowl. Whisk together until well combined. Set aside.

Step 5

When potatoes are done roasting remove the casserole from the oven and turn the oven temperature to 375ºF.

Step 6

Add the red pepper, serrano pepper, onion, garlic, minute rice, and marinated chicken to the casserole dish with the potatoes.

Step 7

Pour the sauce mixture over the vegetables and chicken. Mix well and cover with aluminum foil.

Step 8

Place in the oven and bake for 45 minutes at 375ºF, stirring at 30 minutes and placing back into the oven.