One-pot Indian chicken
This Indian-inspired one-pot chicken dish is an ideal weeknight meal for busy families. It’s simple, nutritious and makes cleaning up a breeze.
Ingredients8 spring onions 3 tbsp coconut oil 1 tbsp fresh root ginger; finely chopped 3 cloves garlic; finely chopped 1 large red chilli; finely chopped 1 tbsp curry powder 2 medium potatoes; peeled and cubed 1/2 small butternut squash; peeled, deseeded and cubed 1 large fennel bulb; cubed 400 ml coconut milk 400 ml chicken stock 2 large chicken breasts; cut into thick slices 1 pak choi; separated into leaves and halved lengthways if large a few sprigs fresh coriander; leaves picked salt freshly ground black pepper |
MethodStep 1. Thinly slice the dark green ends of the spring onions and set aside for garnish, then cut the rest into 5cm lengths. Step 2. Heat the coconut oil in a large saute pan and fry the spring onions, ginger, garlic and chilli for 2 minutes or until fragrant. Add the curry powder and stir over a low heat for 2 minutes to cook out the rawness. Step 3. Add the potatoes, squash and fennel to the pan and stir until well coated with the spicy oil. Step 4. Pour in the coconut milk and chicken stock and bring to the boil. Reduce the heat and simmer for 10 minutes or until the vegetables are tender. Add the chicken, stir well and poach gently for 5 minutes or until cooked through. Add the pak choi, stir well and cook for a minute or two to warm through. Step 5. Season to taste with salt and pepper, then garnish with coriander and the reserved spring onion greens and take straight to the table. Serves 4.
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