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
ONE-POT CHICKEN CURRY
with coriander and chilli pesto & whole wheat rotis
Hands on Time: 30 - 35 minutes
Overall Time: 35 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for ONE-POT CHICKEN CURRY?
The preparation time for ONE-POT CHICKEN CURRY with coriander and chilli pesto & whole wheat rotis is between 30 and 35 minutes.
What is the total time required to make ONE-POT CHICKEN CURRY with coriander and chilli pesto & whole wheat rotis?
The total time required to make ONE-POT CHICKEN CURRY with coriander and chilli pesto & whole wheat rotis is between 35 and 45 minutes.
How many servings does ONE-POT CHICKEN CURRY provide?
4 servings
What are the main ingredients in ONE-POT CHICKEN CURRY?
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
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?
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
How many calories does ONE-POT CHICKEN CURRY have?
calories
How much fat content does ONE-POT CHICKEN CURRY have?
grams
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