9 Lazy Kidz – One Pot Curry Chicken Recipe Made in Minutes

9 Lazy Kidz – One Pot Curry Chicken Recipe Made in Minutes

Written and Photos by Jessica Lewandowski

Although my little, round face dictates that I will be cooking and eating Polish food for the rest of my life (which I’m totally okay with, by the way), one of my absolute favorite dishes to eat is Chicken Tikka Masala. A little sweet, and spiced to no end, I love that orangish-red sauce. Seriously, I could eat Tikka Masala sauce by the spoonful. Forget the chicken entirely, at this point. The other thing I love to eat is hot sauce. I put hot sauce on everything. Am I a little weird? Yes. I’m here for a good time, not a long time.

I know, I’ve rambled on enough about Tikka Masala and hot sauce. Here is why these two things are related:

  1. I stink at making my own Chicken Tikka Masala
  2. I’ve found the perfect hot sauce that makes cooking a simplified version of this dish addictively delicious and easy.

9 Lazy Kidz Q's Spicy Mango

The hot sauce is called Q’s Spicy Mango Gourmet Hot Sauce from 9 Lazy Kidz. For all my “health-nutz” out there, the sauce is free of preservatives, is all natural, and is gluten-free. I took a peek at the ingredient list, and every single ingredient is something you could find in your own kitchen.

The base of the sauce is made with mango pulp, and it’s flavored with a variety of peppers and spices. After I tasted it, it immediately reminded me of the spices you would taste in a lot of Middle-Eastern and Asian cooking. Hence, the creation of my One Pot Curry Chicken:

9 Lazy Kidz Curry Chicken 2

Ingredients
(serves 4)

  • 4 chicken breasts, trimmed and cubed into 1-inch pieces
  • ¼ c. 9 Lazy Kidz Q’s Spicy Mango Gourmet Hot Sauce
  • 2 cloves garlic, smashed
  • 2 TB olive oil
  • 1 tsp. each salt and pepper
  • 1 TB butter
  • 1 small yellow onion, diced
  • ¼ c. condensed coconut milk
  • 1 ½ c. chicken broth
  • ½ a 6-oz. can tomato paste

Directions

  1. In a Ziploc bag, combine the chicken breasts, hot sauce, and garlic. Seal the bag, and let the chicken marinate for 2-3 hours. The longer it marinates, the spicier your chicken will be.
  2. In a large pot, heat the olive oil on medium-high heat. Dump the marinated chicken and all the juices into the pot. Stir in the salt and pepper, and cook until the chicken is just done.
  3. Use a slotted spoon to remove the chicken from the pot, and set it aside in a dish for later. Reserve all the cooking liquid in the pot, and turn the heat down to low.
  4. Melt the butter in the pot, and deglaze the bottom of the pot if necessary. Toss in the yellow onion. Cover with a lid, and cook for about 4 minutes, or until the onion becomes translucent. Stir occasionally to avoid burning the ingredients.
  5. Stir in the coconut milk and chicken broth. Leave the lid on the pot, and turn the heat up to medium. Cook the liquid until it comes to a strong simmer.
  6. Stir in the tomato paste. Allow the sauce to cook and reduce, uncovered, for about six minutes.
  7. Return the chicken to the pot. At this point, you can add additional Q’s Spicy Mango Sauce if you want more heat. Cook for 1-2 minutes to marry the flavors.
  8. Serve the One Pot Curry Chicken over rice or vegetables!

If you keep an arsenal of hot sauces in your kitchen cabinet like I do, you’ll want Q’s Spicy Mango Gourmet Hot Sauce included. Take part in shopping small businesses, and check out 9 Lazy Kidz!

9 Lazy Kidz Curry Chicken

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About jessica

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Jessica is an aspiring food writer, an aggressive baker, food blogger and cat enthusiast. She loves Hungarian wine, stinky cheese and carbs slathered in butter and garlic. You can follow her food blog at www.paprikasfoodblog.wordpress.com and on Instagram/Twitter/Youtube @chiknwingqueen

1 Comments on this post

  1. Hey thank you for such a well written article and recipe! I too love tikka masala! I love to roast my spices and then use a spice grinder to grind them as coarsely or as finely as I wish. Hey try this:

    Chipotle Pork Chops

    Mise en place:
    2 cans chipotle peppers pureed
    The juice of 12 lemons
    10 habenero peppers minced
    8 cloves of garlic minced
    6 cloves of garlic roasted and minced.
    6 dried and smoked ghost peppers rehydrated and minced
    8 oz. Minced cilantro
    Sazon with cilantro and tomato 4 oz.
    4 oz. of roasted and finely ground cumin seeds.
    2 oz. Knorr chicken base
    12 pork steaks or end to end pork chops.

    Method:
    Put everything except the pork chops in a blender and puree on high until is is smooth and velvety. Now put 6 pork chops in a large Zip lock freezer bag. And pour half of the sauce on them. Now squeeze the air out of the bag and homogenized those bad boys. Now do that again. Let them marinate for 48 hours. When I cook these I do it so slowly people are shocked. I set my oven on 160 degrees and preheat it. I then verify the oven tempurature. I put my pork chops on a foil coated pan that I have greased with butter. Now simply wait for 3 hours with the pork in the oven and you will be golden.. Another way I add flavor is to use a kitchen torch and caramelize them. The kitchen torch allows this infinitely controllable caramelization without cooking them any further. Some fun sides that you can consider making that go well with these chops are chick pea Pico de Gallo and yellow rice! For the chick pea Pico simply rehydrate your chick peas over night.

    Chick pea Pico de gallo:
    Mise en place:
    8 oz dried garbanzo beans rehydrated over night.
    8 diced Roma tomatoes
    25 scallions thinly sliced
    4 cloves of garlic minced
    4 cloves garlic roasted then minced.
    4 oz mixed cilantro
    The juice of 3 lemons
    6 jalapenos minced
    2 yellow Bell peppers diced
    2 quarts chicken stock.

    Method: boil the rehydrated chick peas for 6 hours in the chicken stock.
    Drain them and refrigerate them for 4 hours.
    Combine your other ingredients and let them marinate. When the chick peas have chilled for 4 hours, mix in everything else. Let everything marinate together overnight and BAAAMMM. Eat them with your pork…

    Scotty G’s. Yellow Rice

    8 oz. Basmati rice well washed!!!
    1 carrot small diced
    2 stalks celery small diced
    I red bell pepper small diced
    4 oz. Minced parsley
    4 oz. Chicken base paste
    1 stick of butter
    2 cloves minced garlic
    12 thinly sliced scallions
    1 habenero pepper finely minced.
    2 oz tajin classico seasoning.
    Lemon zest from 1 lemon. Only zest the very outer skin of the lemon!!!
    The juice of 1 lemon

    Method:
    Put 16 oz. Water in your rice cooker
    Add the chix base
    Add the washed rice.
    Turn the cooker on cook.

    While the rice cooks saute the veggies in butter. When your rice is completely cooked through mix it with the sauteed veggies n butter. Add the lemon juice and zest now. Stir it thoroughly! This is the best rice I have ever eaten in my life. It goes great with fish too.

    Scott Lawrence Gresser / Reply

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