One-pot Spicy Chicken
Cowbridge Kitchen
If you are looking for an easy way to cook for the family tonight without using the oven then this One-pot Spicy Chicken is a great take on the traditional Traybake. It offers a nice and spicy meal that is all cooked in one pan in around 30 minutes.
The idea with this recipe is that the dish offers everything you need in a meal, Vegetables, Carbohydrates and Meat and lots of delicious spicy flavour all cooked in one convenient pot, a bit like a Traybake but without the oven.
10 mins Prep time
30 mins Cooking time
Time
This is based on 1 serving
1 serving
Calories: 500
Protein: 35g
Fat: 25g
Carbohydrates: 56g
Fiber: 5.7g
Sugar: 8.3g
Nutrition
Servings
Anybody can have a go at this recipe, but some skill is needed
Difficulty
This falls into the category of a One Pot Recipe, so it is great as a student dish, leaving not many dishes
Cost to make:
£5.56 / $7.04 (Est.)
Equipment:
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Dutch Oven
Making a One-pot Spicy Chicken
This One-pot Spicy Chicken is a bit like a Jambalaya with a few differences. The Chicken is cooked in a Tikka paste to give it plenty of flavour before adding a coconut and Tomato sauce . The similarity to a Jambalaya is that we are going to cook the rice straight in the same pot with the sauce using a reduction method.
The dish is similar to a more traditional Traybake but without the need for an oven so it is very economical to cook as everything is cooked in the same pot.
This is truly a meal in one, packed with Vegetables, Meat and Carbs.
Cuisine: British
ingredients
1 brown Onion (Diced)
1 Spring Onion (Sliced)
Salted Butter
1/4 tsp Black Pepper
1/4 tsp Sea Salt
1 Chicken Stock Cube
2 tablespoons tikka masala curry paste
or
Make a paste with 4 tsp of Hot Curry Powder, 1 tsp of Garam Masala, 1tsp Cumin seeds, 1 tsp Fenugreek ,2 tsp ground coriander, 2 tsp of ground Ginger or Ginger paste and a good splash of Olive oil.
1 x 400g tin of plum tomatoes
340ml Water
170g Basmati rice
100g peas
100ml of Coconut Yogurt or Coconut milk
Cooking Instructions
- Add a small knob of butter and the Tikka curry paste to a large cast iron pan or casserole pan on a low/medium heat.
- Slice the Chicken breasts into strips then add them to the pan so that you can fully coat them in the Butter, Tikka paste and the Stock Cube. Let them cook for around 10 minutes turning a few times to fully cook them.
- While the Chicken is cooking you should slice and dice your onions.
- Add the onions to the pan and continue cooking for a few minutes.
- season the Chicken & Onions with the Salt and Pepper.
- Meanwhile empty the tin of chopped tomatoes into a container and break them up a little with a fork or a potato masher before adding them into the pot with the chicken and onions.
- Stir in the rice with a wooden spoon so that it is fully coated then add 340ml of water.
- Leave this to simmer for about 10 minutes until the rice is fully cooked.
- Add the peas and cook for a further 5 minutes before adding the coconut yogurt or Coconut milk.
- Finish cooking for 2 minutes before serving.
I would recommend making your own Tikka paste as I have, because you will get a much spicier dish.