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
Saucy Indian-spiced Chicken
with warm cocktail rotis & peas
Hands on Time: 25 - 30 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Saucy Indian-spiced Chicken?
The preparation time for Saucy Indian-spiced Chicken with warm cocktail rotis & peas is between 25 and 30 minutes.
What is the total time required to make Saucy Indian-spiced Chicken with warm cocktail rotis & peas?
The total time required to make Saucy Indian-spiced Chicken with warm cocktail rotis & peas is between 40 and 55 minutes.
How many servings does Saucy Indian-spiced Chicken provide?
4 servings
What are the main ingredients in Saucy Indian-spiced Chicken?
Carrot, Chicken, Cocktail Rotis, Free-range Chicken Mini Fillets, NOMU Indian Rub, Onion, Onions, Peas, Tomato Passata
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?
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. 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. 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. 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). SMELLS DELISH!: Plate up the saucy Indian-spiced chicken. Side with the warmed rotis. Tuck in, Chef!
What should be prepared from my kitchen to make Saucy Indian-spiced Chicken?
Carrot, Chicken, Cocktail Rotis, Free-range Chicken Mini Fillets, NOMU Indian Rub, Onion, Onions, Peas, Tomato Passata
How many calories does Saucy Indian-spiced Chicken have?
1006 calories
How much fat content does Saucy Indian-spiced Chicken have?
grams
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