One-Pan Tikka Curry Chicken & Veg

By now it’s clear that I love a one-pan dish. The flavours all get to mingle and it’s just too damn effortless not to love. Last night I decided to go the easy route again and use a coat & cook sauce — Ina Paarman’s this time around. I also tried a new veggie addition — cabbage — and it turned out really great! Vincent actually said this was one of the best one-pan wonders yet, so you should give it a go if you’re not scared of a little heat.

Who’s hungry? Surprise! Vincent, myself, and our friend Roan. This recipe fills three bellies with ease.

Ingredients

  • 4 chicken legs
  • 5 chicken wings
  • 1 pack Tikka Curry Coat & Cook sauce
  • 3 tbsp olive oil
  • 1 tsp garlic
  • 1 can chopped Italian tomatoes
  • 2 baby cabbages, quartered
  • 250g button mushrooms
  • 400g baby marrow, sliced
  • 3 tbsp roast chicken seasoning
  • salt & pepper

Let’s cook

Coat both sides of the chicken pieces in roast chicken seasoning.

Place them in the pan. The oil should have been heated to low-medium temperature by now.

Brown both sides. This should take about 5 to 10 minutes, depending on the heat.

Add the Coat & Cook sauce and garlic.

Turn the chicken to ensure it’s coated all over. Then add the tomatoes.

Now add the cabbage and mushrooms.

Give it a good stir and then add half of the baby marrow.

I add the other half much later to get a crunchier texture. These will basically cook away.

Stir everything well, give it all a generous sprinkling of some more of that delicious roast chicken seasoning, add salt and pepper, and close the lid.

Wine time! Get yourself a glass of red wine to sip on while the food simmers. We each enjoyed a glass of Wagenboom Cab Sauv.

Open it up and give it a good stir every 15 to 20 minutes for about an hour’s cooking time in total. Keep the heat low to medium so it gently simmers.

45 minutes in, add the rest of the baby marrow. Stir it and close her back up.

Dinner is served

Enjoy with a big helping of rice.

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