Friday, March 11, 2016

One Pan Curry Chicken Bake

One Pan Curry Chicken Bake, easily made vegetarian or vegan!
You can't go wrong with a meal that can be made easily with the least amount of dishes possible. I love one pot meals and one pan meals. I'm not that great with crockpot cooking, but roasting food in a pan for a meal I can do fairly well. This meal was from day nine of the kids being home from school due to the snow. Making this meal, though the prep was short, had me thinking a lot about how very blessed we are. This is very much a pantry meal, not a lot of "fresh foods" really. Canned green
beans, potatoes, chicken from the freezer. Many of us could live off the food in our pantries/homes for weeks. Some of us, months. Many of us eat more food, and waste more food in a week than a lot of the rest of the world sees in months. I'm... humbled by that thought and more made more aware of what's going on around me, how good we have it. This meal was available to us, even after I took a good amount of food the the shelter before the storm hit. After I already took bags of food, we had this much left. I thank God for his provision and goodness and I pray for those who don't have even a small portion.


Like I said, this one Pan Curry Chicken Bake is not only easy and simple, it means just one pan to wash. Not bad. You can use a whole chicken cut up, just breasts, just drumsticks. Whatever you have on hand. If you are using both dark and white meat, you may need to cut each chicken breast in half so they cook at the same time as the smaller pieces of chicken. This makes a big pan, plenty for two meals for us. This One Pan Curry Chicken Bake is easily made gluten free, just use gluten free sauces. I love ground coriander seed, if you don't have it you can leave it out.


GPAC One Pan Curry Chicken Bake


2-4 teaspoons of olive oil
2-3 tablespoons curry powder
1 teaspoon turmeric
1/2 teaspoon ground coriander seed
1/2-1 teaspoon cayenne pepper
salt
pepper 
5 medium potatoes, cut into 1 inch pieces
1 can chickpeas drained and rinsed
3 cans green beans drained and rinsed
1 tablespoon Oyster flavored sauce
2 tablespoons dark soy sauce
8 Chicken thighs, bone in, skin on and trimmed, or skinned*

  1. Preheat oven to 375 degrees.
  2. Grease the bottom of a baking dish with 1-2 teaspoons of olive oil.
  3. Mix the curry powder, coriander, turmeric, cayenne, salt, and pepper.
  4. Toss the potatoes, chickpeas, and green beans in the baking dish with 1/2 of the curry mixture.
  5. Add oyster flavored sauce and dark soy to the remaining curry powder mixture, rub this mixture all over the chicken pieces.
  6. Place the chicken pieces skin side up over the vegetables.
  7. Cover tightly with foil and roast for 30 minutes.
  8. Remove foil and brush the chicken pieces with the juices in the pan.
  9.  Continue roasting uncovered for another 30 minutes, or until the chicken is cooked through. 

A whole roaster can be used for this, cut the chicken into pieces. Cut the breasts into two pieces each. Leave the chicken out and add an extra can of chickpeas for a completely vegetarian/vegan dish, my gluten free oyster flavored sauce is actually vegetarian! You may need a little olive oil, coconut oil, or a 1/3 cup of vegetable broth if making this vegetarian.


That's it! So easy peasy! You can serve this over rice, but there's really no need, it's a complete meal all on it's own! Like I mentioned above, day nine. The kids will have been out of school for 10 days if they go back on Monday. How crazy is that? I keep thanking God for this time with my children! While we were so very blessed to have family over for the holidays, there wasn't much down time to just be with the kids. I'm soaking up every second of it, and have been since the snow started. So thankful. What about you all? Did you have snow days? Or did you not get any snow at all? Whatever the case I hope you are surrounded by loved ones and enjoying your time!

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