In my early twenties, I had resorted to takeaways fairly often. Transitioning from full time study to a full time employment, I had more disposable income to spend on takeaways without giving much thought. I simply got carried away.
In my late twenties, I’ve decided to cook more at home. I wanted the peace of mind of knowing what I added in my food and what I was eating. I have started food blogging about the same time and it has definitely cultivated my interest in cooking even more. Nowadays, rather than going out and buy food, I have a couple of “recipes” up my sleeves which are meant for my lazy moments. Hello cooking shortcuts!
Thanks to a friend at work, I got introduced to “lazy weekend chicken”.
The title of the dish sang to me. All you need is a quick toss of onion, vegetables with curry spices in a pan until fragrant and combine the rest of the ingredients in a baking dish. I love all in one baked meals and this dish fits the bill. Cooking time doesn’t worry me as much as long as I can walk away and do other things around the house.
Lazy Weekend Chicken
(Adapted from Lifestylefood & Mrs Doyle – my friend’s mum)
What you’ll need for 4 servings:-
- 2 tsps vegetable oil
- 1 large apple (or 2 small apples), cored & diced
- 1 large onion, peeled and diced
- 1 large zucchini, diced into large chunks
- 1 teaspoon curry powder (I added 2 tsps as I preferred a spicier version)
- 500g to 600g (17 to 21 to ounces) chicken pieces (I bought the pre-sliced chicken breasts. You can use the diced ones too.)
- 1 tin Cream of chicken soup
- 200g (7 ounces) pouring cream
and 45 minutes of baking time
Preheat oven to 180C/356F. Add oil into a large pan and brown the onion over medium heat. Then add apple and zucchini and cook until slightly tender. Add the curry powder and toss to combine with the apple-zucchini mixture. Saute until fragrant over low heat. Set aside. Grease a large oven proof dish and add the sliced chicken breast. Sprinkle some paprika over the chicken. Add the apple mixture, cream of chicken and cream and into the dish and stir to combine. Bake in the oven for about 45 minutes (time may vary depending on the size of the chicken pieces). Serve immediately with cooked rice.
Note – cook 2 cups of rice for 4 servings.