A few days ago, I had a defrosted chicken and no inspiration. Chicken curry? Made it a few days before. Simple grilled chicken? Not so simple in my temperamental oven.
Eventually, I chucked the chicken into a bowl and decided to wing it. And the result was — not to cluck my own chicken or anything — DELECTABLE!
So quick and easy, with minimal prep work. Enjoy!
Lazy chicken concoction
You will need:
- 1kg chicken (I used a full chicken, but use whichever parts you like)
- Your preferred cooking oil (I use a mixture of cold-pressed coconut oil and grassfed ghee)
- 1 heaped teaspoon crushed/minced garlic
- lemon juice
- 2 medium-sized tomatoes, chopped
- Fresh coriander, roughly chopped
For the marinade:
- 1.5 heaped tablespoons chilli powder
- 0.5 teaspoon turmeric powder
- 1 level tablespoon cumin powder
- a generous sprinkle of dried herbs
- a few twists of freshly ground black pepper
1. Rub the marinade into the chicken and let it sit for a while. Longer is better, but as I was short on time, it was a quick 20-minute one.
2. In a heated pan, pour in your oil. Add garlic and stir until fragrant. This happens very quickly.
3. Add chicken. Sprinkle salt to taste (I don’t use a spoon when salting food, but approx. 1 teaspoon of coarse salt should be okay. If using fine salt, use less).
4. Stir, cover and let it cook for 20 minutes on medium heat (you should see a gentle bubble). Mix around occasionally, but don’t fiddle too much.
5. Throw in tomatoes and coriander, and add a splash of lemon juice. Stir and cover.
6. After about 20 minutes, once the tomatoes have cooked down, take off the lid.
7. Cook off excess water (I increased the heat to medium-high).
8. When the gravy is thick enough for your liking, remove the pan from heat and serve.
This dish can be served in a variety of ways. We had it alongside some carrots and cucumber drizzled with balsamic, and tangy Sriracha mash. But it would also be great with rice, or even pasta since it has a decent amount of sauce.