Creamy chicken bake

By Carmen Niehaus
09 July 2016

Cooking this yummy dish in one pot helps the flavours to meld for a beautifully hearty meal. Plus washing the dishes is so much easier!

Serves 4-6 Preparation time: 15 min Cooking time: 50-60 min

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  • 6 chicken pieces
  • salt and freshly ground black pepper
  • oil
  • 2 large potatoes, cut into chunks
  • 2 carrots, cut into chunks
  • 300 g cauliflower and broccoli florets
  • 1 onion, cut into wedges
  • 10 ml (2 t) roasted curry powder
  • 250 ml (1 c) cream

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1 Preheat the oven to 180 °C. Grease an ovenproof dish.

2 Season the chicken with salt and pepper and fry in a little oil until browned. Place in the prepared dish.

3 Place the vegetables, except the onions, on top and season with salt and pepper.

4 Fry the onion wedges in a little oil until soft, add the curry powder and stir-fry briefly. Add the cream and bring to the boil. Season with salt and pepper.

5 Pour the sauce over the chicken and vegetables, cover and bake for 45-50 minutes or until the chicken is done. Remove the cover for the last 10 minutes for the chicken to brown.

You may also like: Baked broccoli and chicken

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