The one-pan wonder makes a reappearance tonight.

This time I’m armed with Indian Tikka Masala paste; ready for a taste explosion tinged with that good old ‘comfort food’ feeling. Best thing about tonight’s dinner is that it will taste even better tomorrow, so obviously I’m making enough to feed a family.

Who’s hungry? Vincent and I (and future Vincent and I).

Ingredients

• 900 g chicken pieces
• 4 carrots, largely diced
• 250 g mushrooms, quartered
• 3 bell peppers, sliced
• 1 onion, sliced
• 1 pack of Indian Tikka Masala paste
• 2 cans of tomato and onion mix
• chicken spice
• 6 tbsp coconut oil

Let’s cook

Fry the onions in 2 tbsp coconut oil over low heat until the onions go translucent.

Cover one side of the chicken in chicken spice.

Put the chicken into the pan, spiced side down. Add the rest of the coconut oil and turn the heat up to medium.

Once the chicken has browned on the bottom, turn them and spice the other side.

Once both sides are browned, add the Tikka Masala paste.

Stir until everything is covered in paste and then add the bell peppers. Turn the heat to low.

Stir for about 2 minutes.

Add the cans of tomato and onion mix.

Mix it all and let it simmer uncovered for 5 minutes.

Add the carrots.

Stir carefully and then cover the pan. Let it cook for 30 minutes, stirring occasionally so it doesn’t stick to the bottom.

While Tikka Masala aromas fill the kitchen, get yourself a glass of wine. Tonight I’m having Drostdy Hof Extra Light White.

Add the mushrooms and cover for another 15 minutes.

Take the lid off and let it simmer until the sauce thickens. Keep stirring to let off steam.

Dinner is served

Enjoy with a heap of buttered cauli rice.

Get the print-ready recipe here: