One-pot Spicy Chicken Recipe

Name: Spicy Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 500g Chicken breast; 1 brown Onion (Diced); 1 Spring Onion (Sliced); Salted Butter; 1/4 tsp Black Pepper; 1/4 tsp Sea Salt; 1 Chicken Stock Cube; 2 tablespoons tikka masala curry paste; 1 x 400g tin of plum tomatoes; 340ml Water; 170g Basmati rice; 100g peas; 100ml of Coconut Yogurt or Coconut milk

Cowbridge Kitchen

About This Recipe

If you are looking for an easy way to cook for the family tonight without using the oven then this One-pot Spicy Chicken is a great take on the traditional Traybake. It offers a nice and spicy meal that is all cooked in one pan in around 30 minutes.

The idea with this recipe is that the dish offers everything you need in a meal, Vegetables, Carbohydrates and Meat and lots of delicious spicy flavour all cooked in one convenient pot, a bit like a Traybake but without the oven. ...

Origins of One Pot Spicy Chicken
The origins of One Pot Spicy Chicken can be traced back to various culinary traditions that emphasize simplicity and bold flavours.

This dish likely emerged from the need for efficient cooking methods, allowing for the combination of diverse ingredients in a single pot.

Influenced by regional spices and cooking techniques, it reflects a fusion of cultures, where the heat of spices meets the comfort of a hearty meal.

Over time, it has evolved into a popular choice for those seeking a quick yet satisfying dish that delivers both taste and convenience.

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Serves: Four

Medium

Cook in: 30 min

Prep: 10 min

Equipment:
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What is One-pot Spicy Chicken?

This One-pot Spicy Chicken is a bit like a Jambalaya with a few differences. The Chicken is cooked in a Tikka paste to give it plenty of flavour before adding a coconut and Tomato sauce . The similarity to a Jambalaya is that we are going to cook the rice straight in the same pot with the sauce using a reduction method.

The dish is similar to a more traditional Traybake but without the need for an oven so it is very economical to cook as everything is cooked in the same pot.

This is truly a meal in one, packed with Vegetables, Meat and Carbs.

How to make Spicy Chicken

Cuisine: British

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Ingredients Nutrition Cost

500g Chicken breast
1 brown Onion (Diced)
1 Spring Onion (Sliced)
Salted Butter
1/4 tsp Black Pepper
1/4 tsp Sea Salt
1 Chicken Stock Cube
2 tablespoons tikka masala curry paste

or
Make a paste with 4 tsp of Hot Curry Powder, 1 tsp of Garam Masala, 1tsp Cumin seeds, 1 tsp Fenugreek ,2 tsp ground coriander, 2 tsp of ground Ginger or Ginger paste and a good splash of Olive oil.

1 x 400g tin of plum tomatoes
340ml Water
170g Basmati rice
100g peas
100ml of Coconut Yogurt or Coconut milk

Egg freeNut free

Health & Nutrition:
This is based on 1 serving
1 serving

Calories: 500High
Protein: 35g
Fat: 25g
Carbohydrates: 56gHigh
Fiber: 5.7g
Sugar: 8.3g

High caloriesHigh Carbs.

Cost to make:
£5.56 / $7.04 (Est.)

*Prices may vary.

Cooking Instructions

Add a small knob of butter and the Tikka curry paste to a large cast iron pan or casserole pan on a low/medium heat.
Slice the Chicken breasts into strips then add them to the pan so that you can fully coat them in the Butter, Tikka paste and the Stock Cube. Let them cook for around 10 minutes turning a few times to fully cook them.
While the Chicken is cooking you should slice and dice your onions.
Add the onions to the pan and continue cooking for a few minutes.
season the Chicken & Onions with the Salt and Pepper.

Meanwhile empty the tin of chopped tomatoes into a container and break them up a little with a fork or a potato masher before adding them into the pot with the chicken and onions.
Stir in the rice with a wooden spoon so that it is fully coated then add 340ml of water.
Leave this to simmer for about 10 minutes until the rice is fully cooked.
Add the peas and cook for a further 5 minutes before adding the coconut yogurt or Coconut milk.
Finish cooking for 2 minutes before serving.

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Chefs Tips

I would recommend making your own Tikka paste as I have, because you will get a much spicier dish.

Variations

None

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