What are the main ingredients in Saucy Indian-spiced Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Saucy Indian-spiced Chicken?

Calories: 1006, Carbs: 152 grams, Fat: grams, Protein: 47.4 grams, Sugar: 36.5 grams, Salt: 2316 grams

How do I prepare Saucy Indian-spiced Chicken?

GOLDEN CHICKEN: Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside. ONIONS & CARROT: Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion & carrot until slightly softened, 4-5 minutes (shifting occasionally). TOASTED ROTIS: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. SMELLS DELISH!: Plate up the saucy Indian-spiced chicken. Side with the warmed rotis. Tuck in, Chef! BETTER TOGETHER: When the onion & carrot are slightly softened, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 200ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 10-12 minutes. In the final 2-3 minutes, add the peas and the golden chicken. Loosen with a splash of water if the sauce is too thick for your liking. Season and add a sweetener.

What should be prepared from my kitchen to make Saucy Indian-spiced Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Saucy Indian-spiced Chicken

A mouthwatering dinner made with chicken mini fillets smothered in tomato passata, an Indian-spiced rub, and pops of green peas. We know you will want to savour every last drop, so we’ve added lightly toasted cocktail rotis to scoop up all of that delectable sauce. You’re welcome, Chef!

Saucy Indian-spiced Chicken

with warm cocktail rotis & peas

Hands on Time: 25 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Cocktail Rotis
Free-range Chicken Mini Fillets
NOMU Indian Rub
Onion
Onions
Peas
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

GOLDEN CHICKEN
Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside.
ONIONS & CARROT
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion & carrot until slightly softened, 4-5 minutes (shifting occasionally).
BETTER TOGETHER
When the onion & carrot are slightly softened, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 100ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 10-12 minutes. In the final 2-3 minutes, add the peas and the golden chicken. Loosen with a splash of water if the sauce is too thick for your liking. Season and add a sweetener.
TOASTED ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SMELLS DELISH!
Plate up the saucy Indian-spiced chicken. Side with the warmed rotis. Tuck in, Chef!

Free-range Chicken Mini Fillets - 150g
Onion - 1
Carrot - 120g
NOMU Indian Rub - 10ml
Tomato Passata - 100ml
Peas - 40g
Cocktail Rotis - 3

Download the Recipe

Serves 2

GOLDEN CHICKEN
Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
ONIONS & CARROT
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion & carrot until slightly softened, 4-5 minutes (shifting occasionally).
BETTER TOGETHER
When the onion & carrot are slightly softened, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 200ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 10-12 minutes. In the final 2-3 minutes, add the peas and the golden chicken. Loosen with a splash of water if the sauce is too thick for your liking. Season and add a sweetener.
TOASTED ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SMELLS DELISH!
Plate up the saucy Indian-spiced chicken. Side with the warmed rotis. Tuck in, Chef!

Free-range Chicken Mini Fillets - 300g
Onion - 1
Carrot - 120g
NOMU Indian Rub - 20ml
Tomato Passata - 200ml
Peas - 80g
Cocktail Rotis - 6

Download the Recipe

Serves 3

GOLDEN CHICKEN
Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
ONIONS & CARROT
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion & carrot until slightly softened, 4-5 minutes (shifting occasionally).
BETTER TOGETHER
When the onion & carrot are slightly softened, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 12-15 minutes. In the final 2-3 minutes, add the peas and the golden chicken. Loosen with a splash of water if the sauce is too thick for your liking. Season and add a sweetener.
TOASTED ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SMELLS DELISH!
Plate up the saucy Indian-spiced chicken. Side with the warmed rotis. Tuck in, Chef!

Free-range Chicken Mini Fillets - 450g
Onions - 2
Carrot - 240g
NOMU Indian Rub - 30ml
Tomato Passata - 300ml
Peas - 120g
Cocktail Rotis - 9

Download the Recipe

Serves 4

GOLDEN CHICKEN
Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
ONIONS & CARROT
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion & carrot until slightly softened, 4-5 minutes (shifting occasionally).
BETTER TOGETHER
When the onion & carrot are slightly softened, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 400ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 12-15 minutes. In the final 2-3 minutes, add the peas and the golden chicken. Loosen with a splash of water if the sauce is too thick for your liking. Season and add a sweetener.
TOASTED ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SMELLS DELISH!
Plate up the saucy Indian-spiced chicken. Side with the warmed rotis. Tuck in, Chef!