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One-pan spicy chicken
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Total Time:
50 minutes
Satisfy your cravings with this stovetop traybake! One pan magic - no oven needed. Spice, sweet onions, and tender chicken create big flavors in just 40 minutes.
Ingredients:
  • 1 kg chicken thighs skin on, bone in
  • 2 onions
  • 2 tablespoons tikka masala curry paste
  • 1 x 400 g tin of plum tomatoes
  • 1 mug of basmati rice (300g)
  • 500 g frozen peas
  • 1 x 400 g tin of light coconut milk
Instructions:
  • Heat a large casserole pan over medium-high heat. Season chicken thighs with sea salt and plenty of black pepper. Place in the pan skin-side down for 10 minutes until browned. Use tongs to turn them over and carefully remove the chicken skin, placing it on a board to crisp up. In the same pan, add chopped onions and cook until golden. Stir in curry paste and cook for 10 minutes. Add tomatoes, cook for 5 minutes, then stir in rice to toast for 1 minute. Pour in 2 mugs of water, stir, and cover with a lid. Simmer for 12 minutes, or until rice is cooked, stirring in peas and most of the coconut milk for the last 2 minutes. Remove from heat, stir in remaining coconut milk, then serve, topped with crispy chicken skin.

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