Don’t be surprised if family or friends come wondering into the kitchen before dinner is ready, Chef! That’s because these alluring aromas are hard to resist, created by a beautiful medley of Indian spices from the NOMU Indian Rub and Spice & All Things Nice Cape Malay Curry Paste. These will coat golden chicken, crispy carrot & plump peas. Served with pan-toasted cocktail rotis, so every last drop can be savoured.
Saucy Indian-spiced Chicken
Saucy Indian-spiced Chicken
with julienne carrots & toasted cocktail rotis
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Cocktail Rotis
- Dried Chilli Flakes
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Julienne Carrots
- NOMU Indian Rub
- Peas
- Raita
- Sliced Onions
- Spice & All Things Nice Cape Malay Curry Paste
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
CURRY Chicken
Pat the Chicken dry with paper towel and place in a bowl. Mix in ¼ of the curry paste and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until lightly charred but not cooked through, 30-60 seconds per side. Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 4-5 minutes. Add the NOMU rub and the remaining curry paste, fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. In the final 2-3 minutes, mix in the julienne carrots, the Chicken, and the peas. Remove from the heat, add a sweetener (to taste) and season.
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.
DINNER IS READY
Plate up the saucy Indian-spiced Chicken and top with dollops of the raita. Sprinkle over the chilli flakes (to taste) and garnish with the coriander. Side with the warmed rotis. Tuck in, Chef!
CURRY Chicken
Pat the Chicken dry with paper towel and place in a bowl. Mix in ¼ of the curry paste and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until lightly charred but not cooked through, 30-60 seconds per side. Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 4-5 minutes. Add the NOMU rub and the remaining curry paste, fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. In the final 2-3 minutes, mix in the julienne carrots, the Chicken, and the peas. Remove from the heat, add a sweetener (to taste) and season.
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.
DINNER IS READY
Plate up the saucy Indian-spiced Chicken and top with dollops of the raita. Sprinkle over the chilli flakes (to taste) and garnish with the coriander. Side with the warmed rotis. Tuck in, Chef!
CURRY Chicken
Pat the Chicken dry with paper towel and place in a bowl. Mix in ¼ of the curry paste and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken in batches until lightly charred but not cooked through, 30-60 seconds per side. Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 6-7 minutes. Add the NOMU rub and the remaining curry paste, fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until thickened, 15-20 minutes. In the final 3-4 minutes, mix in the julienne carrots, the Chicken, and the peas. Remove from the heat, add a sweetener (to taste) and season.
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.
DINNER IS READY
Plate up the saucy Indian-spiced Chicken and top with dollops of the raita. Sprinkle over the chilli flakes (to taste) and garnish with the coriander. Side with the warmed rotis. Tuck in, Chef!
CURRY Chicken
Pat the Chicken dry with paper towel and place in a bowl. Mix in ¼ of the curry paste and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken in batches until lightly charred but not cooked through, 30-60 seconds per side. Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 6-7 minutes. Add the NOMU rub and the remaining curry paste, fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until thickened, 15-20 minutes. In the final 3-4 minutes, mix in the julienne carrots, the Chicken, and the peas. Remove from the heat, add a sweetener (to taste) and season.
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.
DINNER IS READY
Plate up the saucy Indian-spiced Chicken and top with dollops of the raita. Sprinkle over the chilli flakes (to taste) and garnish with the coriander. Side with the warmed rotis. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Saucy Indian-spiced Chicken?
The preparation time for Saucy Indian-spiced Chicken with julienne carrots & toasted cocktail rotis is between 15 and 20 minutes.
What is the total time required to make Saucy Indian-spiced Chicken with julienne carrots & toasted cocktail rotis?
The total time required to make Saucy Indian-spiced Chicken with julienne carrots & toasted cocktail rotis is between 20 and 25 minutes.
How many servings does Saucy Indian-spiced Chicken provide?
4 servings
What are the main ingredients in Saucy Indian-spiced Chicken?
Chicken, Cocktail Rotis, Dried Chilli Flakes, Free-range Chicken Mini Fillets, Fresh Coriander, Julienne Carrots, NOMU Indian Rub, Peas, Raita, Sliced Onions, Spice & All Things Nice Cape Malay Curry Paste, Tomato Passata
What is the nutritional information of Saucy Indian-spiced Chicken?
Calories: 627, Carbs: 72 grams, Fat: grams, Protein: 52.2 grams, Sugar: 23.3 grams, Salt: 1673 grams
How do I prepare Saucy Indian-spiced Chicken?
DINNER IS READY: Plate up the saucy Indian-spiced chicken and top with dollops of the raita. Sprinkle over the chilli flakes (to taste) and garnish with the coriander. Side with the warmed rotis. Tuck in, Chef! 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. SAUCE: Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions until soft, 4-5 minutes. Add the NOMU rub and the remaining curry paste, fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. In the final 2-3 minutes, mix in the julienne carrots, the chicken, and the peas. Remove from the heat, add a sweetener (to taste) and season. CURRY CHICKEN: Pat the chicken dry with paper towel and place in a bowl. Mix in ¼ of the curry paste and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until lightly charred but not cooked through, 30-60 seconds per side. Remove from the pan.
What should be prepared from my kitchen to make Saucy Indian-spiced Chicken?
Chicken, Cocktail Rotis, Dried Chilli Flakes, Free-range Chicken Mini Fillets, Fresh Coriander, Julienne Carrots, NOMU Indian Rub, Peas, Raita, Sliced Onions, Spice & All Things Nice Cape Malay Curry Paste, Tomato Passata
How many calories does Saucy Indian-spiced Chicken have?
627 calories
How much fat content does Saucy Indian-spiced Chicken have?
grams
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