What are the main ingredients in ONE-POT CHICKEN CURRY?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water

What is the nutritional information of ONE-POT CHICKEN CURRY?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare ONE-POT CHICKEN CURRY?

ROAST THE SWEET POTATO: Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. START YOUR CURRY: Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent. Add the grated ginger and stir in the chopped chilli and the Indian Rub (both to taste). Fry for about a minute until fragrant, shifting continuously. Pour in the cooked chopped tomatoes and 250ml of water. Reduce to a low heat and pop on a lid. Allow to simmer for 8-10 minutes until slightly reduced, stirring occasionally. BOWL UP!: Spoon some fragrant chicken curry into a bowl. Add generous dollops of the cucumber raita and the coriander & chilli pesto. Serve the rotis on the side and use them to scoop up all that deliciousness. Yum! CHICKEN PREP & CUCUMBER RAITA: While the curry is simmering, rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place in a bowl with a drizzle of oil and seasoning to taste. Toss to coat and set aside. Grate the cucumber onto some paper towel or a dish cloth and squeeze to remove any excess liquid. Place the yoghurt and grated cucumber in a bowl, season to taste, and mix to combine. Set aside for serving. COMPLETE THE CURRY: When the curry has finished simmering, add in the chicken and the halved green beans. Stir to coat and replace the lid. Simmer for a further 5-6 minutes until the chicken is cooked through and the green beans are al dente. In the final 1-2 minutes, stir through the roast sweet potato, season to taste, and remove from the heat ROTI TIME: Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute 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, or heat up in the oven for 2-3 minutes.

What should be prepared from my kitchen to make ONE-POT CHICKEN CURRY?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water

ONE-POT CHICKEN CURRY

Name: ONE-POT CHICKEN CURRY
Prep time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Paper Towel; Water

There’s nothing like a speedy, minimal-mess curry and an easy-peasy raita to end off a busy day. With lean protein from chicken mini fillets and complex carbs from roast sweet potato, it’ll leave you nourished and cosy to the core.

ONE-POT CHICKEN CURRY

with coriander and chilli pesto & whole wheat rotis

Hands on Time: 30 - 35 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cooked Chopped Tomatoes
Cucumber
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Ginger
Green Beans
NOMU Indian Rub
Onion
Pesto Princess Coriander & Chilli Pesto
Plain Yoghurt
Sweet Potato Chunks
Whole Wheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Paper Towel
Water

Serves 1

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
START YOUR CURRY
Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 2-3 minutes until soft and translucent. Add the grated ginger and stir in the chopped chilli and the Indian Rub (both to taste). Fry for about a minute until fragrant, shifting continuously. Pour in the cooked chopped tomatoes and 200ml of water. Reduce to a low heat and pop on a lid. Allow to simmer for 6-7 minutes until slightly reduced, stirring occasionally.
CHICKEN PREP & CUCUMBER RAITA
While the curry is simmering, rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place in a bowl with a drizzle of oil and seasoning to taste. Toss to coat and set aside. Grate the cucumber onto some paper towel or a dish cloth and squeeze to remove any excess liquid. Place the yoghurt and grated cucumber in a bowl, season to taste, and mix to combine. Set aside for serving
COMPLETE THE CURRY
When the curry has finished simmering, add in the chicken and the halved green beans. Stir to coat and replace the lid. Simmer for a further 4-5 minutes until the chicken is cooked through and the green beans are al dente. In the final 1-2 minutes, stir through the roast sweet potato, season to taste, and remove from the heat.
ROTI TIME
Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute 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, or heat up in the oven for 2-3 minutes.
BOWL UP!
Spoon some fragrant chicken curry into a bowl. Add generous dollops of the cucumber raita and the coriander & chilli pesto. Serve the rotis on the side and use them to scoop up all that deliciousness. Yum!

Sweet Potato Chunks - 200g
Onion - 1
Fresh Chilli - 1
Fresh Ginger - 10g
NOMU Indian Rub - 15ml
Cooked Chopped Tomatoes - 100g
Cucumber - 50g
Plain Yoghurt - 80ml
Free-Range Chicken Mini Fillets - 150g
Green Beans - 75g
Whole Wheat Rotis - 2
Pesto Princess Coriander & Chilli Pesto - 15ml

Download the Recipe

Serves 2

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
START YOUR CURRY
Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent. Add the grated ginger and stir in the chopped chilli and the Indian Rub (both to taste). Fry for about a minute until fragrant, shifting continuously. Pour in the cooked chopped tomatoes and 250ml of water. Reduce to a low heat and pop on a lid. Allow to simmer for 8-10 minutes until slightly reduced, stirring occasionally.
CHICKEN PREP & CUCUMBER RAITA
While the curry is simmering, rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place in a bowl with a drizzle of oil and seasoning to taste. Toss to coat and set aside. Grate the cucumber onto some paper towel or a dish cloth and squeeze to remove any excess liquid. Place the yoghurt and grated cucumber in a bowl, season to taste, and mix to combine. Set aside for serving.
COMPLETE THE CURRY
When the curry has finished simmering, add in the chicken and the halved green beans. Stir to coat and replace the lid. Simmer for a further 5-6 minutes until the chicken is cooked through and the green beans are al dente. In the final 1-2 minutes, stir through the roast sweet potato, season to taste, and remove from the heat
ROTI TIME
Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute 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, or heat up in the oven for 2-3 minutes.
BOWL UP!
Spoon some fragrant chicken curry into a bowl. Add generous dollops of the cucumber raita and the coriander & chilli pesto. Serve the rotis on the side and use them to scoop up all that deliciousness. Yum!

Sweet Potato Chunks - 400g
Onion - 1
Fresh Chilli - 1
Fresh Ginger - 20g
NOMU Indian Rub - 30ml
Cooked Chopped Tomatoes - 200g
Cucumber - 100g
Plain Yoghurt - 160ml
Free-Range Chicken Mini Fillets - 300g
Green Beans - 150g
Whole Wheat Rotis - 4
Pesto Princess Coriander & Chilli Pesto - 30ml

Download the Recipe

Serves 3

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
START YOUR CURRY
Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent. Add the grated ginger and stir in the chopped chilli and the Indian Rub (both to taste). Fry for about a minute until fragrant, shifting continuously. Pour in the cooked chopped tomatoes and 250ml of water. Reduce to a low heat and pop on a lid. Allow to simmer for 8-10 minutes until slightly reduced, stirring occasionally.
CHICKEN PREP & CUCUMBER RAITA
While the curry is simmering, rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place in a bowl with a drizzle of oil and seasoning to taste. Toss to coat and set aside. Grate the cucumber onto some paper towel or a dish cloth and squeeze to remove any excess liquid. Place the yoghurt and grated cucumber in a bowl, season to taste, and mix to combine. Set aside for serving.
COMPLETE THE CURRY
When the curry has finished simmering, add in the chicken and the halved green beans. Stir to coat and replace the lid. Simmer for a further 5-6 minutes until the chicken is cooked through and the green beans are al dente. In the final 1-2 minutes, stir through the roast sweet potato, season to taste, and remove from the heat
ROTI TIME
Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute 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, or heat up in the oven for 2-3 minutes.
BOWL UP!
Spoon some fragrant chicken curry into a bowl. Add generous dollops of the cucumber raita and the coriander & chilli pesto. Serve the rotis on the side and use them to scoop up all that deliciousness. Yum!

Sweet Potato Chunks - 400g
Onion - 1
Fresh Chilli - 1
Fresh Ginger - 20g
NOMU Indian Rub - 30ml
Cooked Chopped Tomatoes - 200g
Cucumber - 100g
Plain Yoghurt - 160ml
Free-Range Chicken Mini Fillets - 300g
Green Beans - 150g
Whole Wheat Rotis - 4
Pesto Princess Coriander & Chilli Pesto - 30ml

Download the Recipe

Serves 4

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
START YOUR CURRY
Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent. Add the grated ginger and stir in the chopped chilli and the Indian Rub (both to taste). Fry for about a minute until fragrant, shifting continuously. Pour in the cooked chopped tomatoes, then fill the tomato can with 350ml of water. Swirl it around to catch the remaining tomato and add to the pot. Reduce to a low heat and pop on a lid. Allow to simmer for 10-12 minutes until slightly reduced, stirring occasionally.
CHICKEN PREP & CUCUMBER RAITA
While the curry is simmering, rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place in a bowl with a drizzle of oil and seasoning to taste. Toss to coat and set aside. Grate the cucumber onto some paper towel or a dish cloth and squeeze to remove any excess liquid. Place the yoghurt and grated cucumber in a bowl, season to taste, and mix to combine. Set aside for serving.
COMPLETE THE CURRY
When the curry has finished simmering, add in the chicken and the halved green beans. Stir to coat and replace the lid. Simmer for a further 7-8 minutes until the chicken is cooked through and the green beans are al dente. In the final 1-2 minutes, stir through the roast sweet potato, season to taste, and remove from the heat.
ROTI TIME
Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute 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, or heat up in the oven for 2-3 minutes.
BOWL UP!
Spoon some fragrant chicken curry into a bowl. Add generous dollops of the cucumber raita and the coriander & chilli pesto. Serve the rotis on the side and use them to scoop up all that deliciousness. Yum!