One-pan spicy chicken

Name: One-pan spicy chicken
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1kg chicken thighs, skin on, bone in; 2 onions; 2 tablespoons tikka masala curry paste; 1 x 400g tin of plum tomatoes; 1 mug of basmati rice (300g); 500g frozen peas; 1 x 400g tin of light coconut milk

Sweet onions, peas & fluffy rice

Gluten-free Dairy-free

50 mins

Not Too Tricky

serves 6

About the recipe

Traybakes are super-useful but require an oven, so I’ve taken that concept and transferred it to the hob. Here, there’s no need to turn the oven on at all, you’ll only need one pan, and you’ll end up with something utterly delicious in just 40 minutes. With layers of spice, sweet onions and tender chicken, this is all about achieving big flavour through clever, savvy cooking.

nutrition per serving

Calories

30%

Fat

35%

Saturates

46%

Sugars

11%

Salt

15%

Protein

70%

Carbs

23%

Fibre

of an adult’s reference intake

Recipe From

£1 Wonders

By Jamie Oliver

Ingredients

1kg chicken thighs, skin on, bone in

2 onions

2 tablespoons tikka masala curry paste

1 x 400g tin of plum tomatoes

1 mug of basmati rice (300g)

500g frozen peas

1 x 400g tin of light coconut milk

Top Tip

Make it veggie: leave out the chicken and add a tin of chickpeas or lentils with the chopped tomatoes.

Method

Place a large casserole pan on a medium-high heat. Season the chicken thighs with a pinch of sea salt and plenty of black pepper, then place in the pan skin-side down for 10 minutes, or until browned, then use tongs to turn them over and carefully remove the chicken skin. Place it in the pan alongside the thighs, removing to a board once crisp, then roughly chop.
Meanwhile, peel and finely chop the onions and add to the pan. Cook for 2 minutes, or until golden, then stir in the curry paste and cook for 10 minutes.
Tip in the tomatoes, breaking them up with a spoon, then cook for 5 minutes, until thickened.
Stir in the rice to toast for 1 minute or until translucent, then pour in 2 mugs of water (600ml). Give it a stir, turn over the chicken and cover with a lid. Leave to simmer for 12 minutes, or until the rice is cooked, stirring in the peas and most of the coconut milk for the final 2 minutes. When it’s blipping away in the middle starting to catch at the edges, remove from the heat. Ripple through the remaining coconut milk, then divide between plates. Sprinkle over the crispy chicken skin and serve.

Swap out the veg for any you have to hand or that you like – think broccoli florets and slices of courgette or peppers. Choose whichever flavour you want too – go for a different curry paste, or swap in pesto or harissa. Perfect for flexible, family cooking.

This recipe uses the absorption method – it doesn’t really matter the size of your mug, as long as you do 1 mug of rice to 2 mugs of water.

You can always freeze the leftover curry paste in an ice-cube tray, ready to be used another day.

Tags

Chicken Meat Gluten-free Dairy-free Budget-friendly

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