The joy of six ingredients: Four new one-pot wonders with minimal effort and maximum oomph

Sometimes the best meals come from minimal ingredients and minimal prep. It’s freeing to know dinner will be simple, quick and require minimal faffing and fishing things out of the cupboard, the fridge and the supermarket aisle. These recipes are just that: six-ingredient dinnertime solutions that ensure minimal effort with maximum impact.

Note: The six ingredients don’t count oil and/or butter. I have also included optional extras, in case you feel like dialling up your dinner.

Creamy garam masala chicken drummies

You can make this a one-pan wonder if you have a large, deep-sided ovenproof frying pan. Otherwise, transfer to a large baking dish before popping the chicken in the oven.

Given this recipe is allll about the garam masala, use the best quality spice mix you can, and you will be rewarded.

INGREDIENTS

• 1.2kg chicken drumsticks
• 2 tbsp plus ½ tbsp garam masala
• 3 tbsp butter
• 1½ cups thickened cream
• ½ cup chicken stock
• zest of 1 lemon
• 4 garlic cloves, grated

To serve

• steamed rice
• pappadums
• naan
• finely chopped coriander, to garnish (optional)

METHOD

1. Preheat the oven to 175C fan-forced (195C conventional).
2. Add the chicken drumsticks to a bowl. Sprinkle over 2 tablespoons of the garam masala and rub into the skin, turning and thoroughly coating all the drumsticks.
3. Add the butter to a large non-stick frying pan and place over low heat. Once melted and just beginning to foam, add the chicken drumsticks. This is where patience is required − we want to crisp and caramelise the skin without the butter and spices burning. Low heat, only turning once a side looks brown and crisp. This is going to take at least 10 minutes.
4. Transfer chicken to a plate if using an ovenproof frying pan, or alternatively, transfer to a large baking dish.
5. Add the remaining ½ tablespoon of garam masala to the frying pan along with the garlic and cook, over low heat, until fragrant. Add the chicken stock and cream and stir to combine, making sure you scrape up any of the delicious bits from the bottom of the pan. Return the drumsticks to the pan if using; otherwise gently pour the sauce around the chicken drumsticks in the large baking dish.
6. Pop in the oven for 40 minutes. Remove, sprinkle over the lemon zest and season with salt and pepper. Serve with rice, pappadums and naan for swiping through that excellent sauce.

Serves 4

Cauli and halloumi korma curry

I can’t tell you what a surprise and delight this is. And if you have the patience, this − like any decent curry − is even better after it has had a weekend away in the back of your fridge. Serve with rice and more naan than you think you need.

Again, the spice is the hard worker here, so use the best blend you can get your hands on.

INGREDIENTS

• 2 tbsp flavourless oil or ghee
• 1 large onion, diced
• 2 tbsp korma curry powder
• 140g tub tomato paste
• medium head of cauliflower, trimmed into florets
• 400g halloumi, cut into bite-sized pieces
• 400ml coconut milk

To serve

• chopped coriander, to serve (optional)
• rice and/or naan, to serve

METHOD

1. Add the oil or ghee to a large frying pan and place over medium heat. Once hot, add the onion and cook until soft and translucent. Add the korma curry powder, stirring briefly to coat the onion, then add the tomato paste. Cook until the paste darkens slightly in colour and is coating the onion. Add the cauliflower and halloumi and cook for a few minutes before adding the coconut milk.
2. Stir gently to combine then simmer for 10 minutes or until the curry has reduced, and the sauce has thickened. If it reduces too quickly, add a splash of boiling water to loosen. Serve with rice and naan.

Serves 2-4 depending on appetite and carby extras

Saucy lemongrass and Sprite sticky chicken

I know. Sprite with chicken. It’s up there with Coke on your Christmas ham BUT you don’t taste the soft drink, it just helps reduce to a sticky, glorious, goodness that is surprisingly not overly sweet. This simplified version is a six-ingredient ode to the famous Filipino chicken.

Note: If you are using jarred lemongrass paste, I suggest adding more as it is slightly duller in flavour than fresh.

INGREDIENTS

• 1 small chicken, butterflied (butterflied weight about 1.2kg)
• 4 garlic cloves, grated
• 4 lemongrass stems, white part only, grated using a Microplane
• 3 tbsp oyster sauce
• 500ml Sprite
• ¼ cup mixed Asian herbs (such as Thai basil, Vietnamese mint, coriander), roughly chopped, to serve
• steamed rice, to serve (optional)

METHOD

1. Preheat oven to 175C fan-forced (195C conventional).
2. Add the garlic and lemongrass to a small bowl, and using the back of a spoon, mash into a paste.
3. Using your hands, delicately push your fingers under the chicken skin, separating it from the meat. Push the garlic and lemongrass paste under the skin, and try to distribute as evenly as possible.
4. Add 2 tablespoons of flavourless oil to a large non-stick ovenproof frying pan and place over low heat. Once hot, add the chicken, skin side down, and cook for 10 minutes – you want the skin to render and caramelise.
5. Gently flip the butterflied chicken. Don’t worry if a bit of lemongrass and garlic stuffing escapes, it just adds to the flavour of the sauce.
6. Add the oyster sauce and lemonade to a jug and whisk with a fork to combine. Pour into the pan around the chicken and pop in the oven for 1 hour.
7. Carefully remove and place the frypan over low heat on your stovetop. Cook until the sauce thickens and reduces − this should take about 5 minutes. Don’t forget that handle will still be hot!
8. Scatter over the Asian herbs and serve with rice. Spoon over any extra sauce – it is heaven!

Serves 4-6

Braised chickpeas with chorizo and greens

I love a meal that packs a lot of punch for very little effort and this is heart-warming slurpy goodness at its best. Use hunks of bread for dredging through – it’s a perfect finish.

INGREDIENTS

• 2 tbsp olive oil
• 2 onions, finely diced
• 2 fresh chorizo sausages, skin removed, flesh chopped
• 2 x 410g cans chickpeas, rinsed thoroughly
• 420g jar passata (or 1 can of finely chopped tomatoes or even a 420-450g jar of red pasta sauce, if that is what you have in the cupboard)
• 2 cups chicken stock
• 1-2 cups greens, such as spinach or Tuscan kale, to stir through

Optional, to serve

• yoghurt
• fresh herbs (I like to use oregano)
• bread

METHOD

1. Add the olive oil to a Dutch oven or high-sided frying pan and place over medium heat. Once hot, add the onion and cook until soft and translucent, stirring regularly (about 5 minutes).
2. Add the chorizo and cook until it releases its oils and starts to caramelise. Don’t rush this step − it’s where a lot of the flavour base comes from, so give it at least 5 minutes.
3. Add the passata (or another tomato option), followed by the stock, then simmer for 20 minutes or until reduced slightly.
4. Add the chickpeas and cook until warmed through, about 5 minutes. Stir through the greens, season with salt and pepper, and add the optional extras, if using. (But I mean it when I say optional – the yoghurt and herbs add juju but are not fundamental to the flavour.) Serve piping hot.

Serves 4