eCook Meal
Saucy Indian-spiced Chicken
with warm cocktail rotis & peas
A mouthwatering dinner made with chicken drumsticks smothered in tomato passata, an Indian-spiced rub, pops of green peas & sprinkled with fresh coriander. We know you will want to enjoy every last bit, so we’ve added lightly toasted cocktail rotis to the recipe, so you can do just that. You’re welcome, Chef!
Serving guide
Choose your portion size.
DRUMROLL, PLEASE
Pat the Chicken drumsticks dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken drumsticks and fry for 2-3 minutes per side until golden brown but not cooked through. Remove from the pan and set aside.
IT’S FRY-YAY!
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced Onion and the diced Carrot. Fry for 4-5 minutes until slightly softened, shifting occasionally.
BETTER TOGETHER
When the Onion & Carrot are slightly softened, add the NOMU Rub to the pan and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata, 100ml of water, and the browned Chicken. Bring to a boil, reduce the heat, and simmer for 10-12 minutes until slightly reduced and the chicken is cooked through, flipping the chicken halfway. In the final 3-5 minutes, add the peas and ½ the chopped coriander. Loosen with a splash of water if the sauce is too thick for your liking. Season with salt, pepper, and a sweetener.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
SMELLS DELISH!
Plate up the saucy Indian-spiced Chicken. Side with the warmed rotis and sprinkle over the remaining coriander. Well done, Chef!
DRUMROLL, PLEASE
Pat the Chicken drumsticks dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken drumsticks and fry for 2-3 minutes per side until golden brown but not cooked through. Remove from the pan and set aside.
IT’S FRY-YAY!
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced Onion and the diced Carrot. Fry for 4-5 minutes until slightly softened, shifting occasionally.
BETTER TOGETHER
When the Onion & Carrot are slightly softened, add the NOMU Rub to the pan and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata, 200ml of water, and the browned Chicken. Bring to a boil, reduce the heat, and simmer for 10-12 minutes until slightly reduced and the chicken is cooked through, flipping the chicken halfway. In the final 3-5 minutes, add the peas and ½ the chopped coriander. Loosen with a splash of water if the sauce is too thick for your liking. Season with salt, pepper, and a sweetener.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
SMELLS DELISH!
Plate up the saucy Indian-spiced Chicken. Side with the warmed rotis and sprinkle over the remaining coriander. Well done, Chef!
DRUMROLL, PLEASE
Pat the Chicken drumsticks dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken drumsticks and fry for 2-3 minutes per side until golden brown but not cooked through. Remove from the pan and set aside.
IT’S FRY-YAY!
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced Onion and the diced Carrot. Fry for 5-6 minutes until slightly softened, shifting occasionally.
BETTER TOGETHER
When the Onion & Carrot are slightly softened, add the NOMU Rub to the pan and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata, 300ml of water, and the browned Chicken. Bring to a boil, reduce the heat, and simmer for 12-15 minutes until slightly reduced and the chicken is cooked through, flipping the chicken halfway. In the final 3-5 minutes, add the peas and ½ the chopped coriander. Loosen with a splash of water if the sauce is too thick for your liking. Season with salt, pepper, and a sweetener.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
SMELLS DELISH!
Plate up the saucy Indian-spiced Chicken. Side with the warmed rotis and sprinkle over the remaining coriander. Well done, Chef!
DRUMROLL, PLEASE
Pat the Chicken drumsticks dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken drumsticks and fry for 2-3 minutes per side until golden brown but not cooked through. Remove from the pan and set aside.
IT’S FRY-YAY!
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced Onion and the diced Carrot. Fry for 5-6 minutes until slightly softened, shifting occasionally.
BETTER TOGETHER
When the Onion & Carrot are slightly softened, add the NOMU Rub to the pan and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata, 400ml of water, and the browned Chicken. Bring to a boil, reduce the heat, and simmer for 12-15 minutes until slightly reduced and the chicken is cooked through, flipping the chicken halfway. In the final 3-5 minutes, add the peas and ½ the chopped coriander. Loosen with a splash of water if the sauce is too thick for your liking. Season with salt, pepper, and a sweetener.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
SMELLS DELISH!
Plate up the saucy Indian-spiced Chicken. Side with the warmed rotis and sprinkle over the remaining coriander. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R46.52
for 4 servings · R11.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
-
Free-range Chicken Drumsticks needs 8Crumbed Chicken Drumstick R21.99 · whole pack (size can't be divided)R21.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Indian Rub
- Cocktail Rotis
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Saucy Indian-spiced Chicken?
The preparation time for Saucy Indian-spiced Chicken with warm cocktail rotis & peas is between 20 and 30 minutes.
What is the total time required to make Saucy Indian-spiced Chicken with warm cocktail rotis & peas?
The total time required to make Saucy Indian-spiced Chicken with warm cocktail rotis & peas is between 40 and 55 minutes.
How many servings does Saucy Indian-spiced Chicken provide?
4 servings
What are the main ingredients in Saucy Indian-spiced Chicken?
Carrot, Chicken, Cocktail Rotis, Free-range Chicken Drumsticks, Fresh Coriander, NOMU Indian Rub, Onion, Pea, Tomato Passata
What is the nutritional information of Saucy Indian-spiced Chicken?
Calories: 1006, Carbs: 152 grams, Fat: grams, Protein: 57.3 grams, Sugar: 36.5 grams, Salt: 2316 grams
How do I prepare Saucy Indian-spiced Chicken?
DRUMROLL, PLEASE: Pat the chicken drumsticks dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken drumsticks and fry for 2-3 minutes per side until golden brown but not cooked through. Remove from the pan and set aside. BETTER TOGETHER: When the onion & carrot are slightly softened, add the NOMU Rub to the pan and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata, 200ml of water, and the browned chicken. Bring to a boil, reduce the heat, and simmer for 10-12 minutes until slightly reduced and the chicken is cooked through, flipping the chicken halfway. In the final 3-5 minutes, add the peas and ½ the chopped coriander. Loosen with a splash of water if the sauce is too thick for your liking. Season with salt, pepper, and a sweetener. READY THE ROTIS: Place a pan over medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. SMELLS DELISH!: Plate up the saucy Indian-spiced chicken. Side with the warmed rotis and sprinkle over the remaining coriander. Well done, Chef! IT’S FRY-YAY!: Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, add the diced onion and the diced carrot. Fry for 4-5 minutes until slightly softened, shifting occasionally.
What should be prepared from my kitchen to make Saucy Indian-spiced Chicken?
Carrot, Chicken, Cocktail Rotis, Free-range Chicken Drumsticks, Fresh Coriander, NOMU Indian Rub, Onion, Pea, Tomato Passata
How many calories does Saucy Indian-spiced Chicken have?
1006 calories
How much fat content does Saucy Indian-spiced Chicken have?
grams