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!
Saucy Indian-spiced Chicken
Saucy Indian-spiced Chicken
with warm cocktail rotis & peas
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Cocktail Rotis
- Free-range Chicken Drumsticks
- Fresh Coriander
- NOMU Indian Rub
- Onion
- Onions
- Peas
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
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!
Free-range Chicken Drumsticks - 2
Onion - 1
Carrot - 120g
NOMU Indian Rub - 15ml
Tomato Passata - 100ml
Peas - 50g
Fresh Coriander - 4g
Cocktail Rotis - 3
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!
Free-range Chicken Drumsticks - 4
Onion - 1
Carrot - 120g
NOMU Indian Rub - 30ml
Tomato Passata - 200ml
Peas - 100g
Fresh Coriander - 8g
Cocktail Rotis - 6
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!
Free-range Chicken Drumsticks - 6
Onions - 2
Carrot - 240g
NOMU Indian Rub - 45ml
Tomato Passata - 300ml
Peas - 150g
Fresh Coriander - 12g
Cocktail Rotis - 9
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!
Free-range Chicken Drumsticks - 8
Onions - 2
Carrot - 240g
NOMU Indian Rub - 60ml
Tomato Passata - 400ml
Peas - 200g
Fresh Coriander - 15g
Cocktail Rotis - 12
Woolies Products in this dish
