Welcome to my kitchen, where today we are making a delicious and budget-friendly One Pot Chicken & Potato Curry. This fragrant, creamy coconut curry features spiced chicken legs, baby potatoes, and green beans, all cooked together in the oven. The chicken skin is crispy, the potatoes are tender, and the green beans have that perfect bite. With just a few simple ingredients and easy steps, you can have a flavorful curry ready in no time. Serve with rice, lime wedges, and freshly chopped coriander for a complete meal. Check out the free printable recipe on our site and get ready to enjoy a warm and comforting dish full of flavor. Let’s get cooking! #curry #recipe #onepanrecipe
Watch the video by Kitchen Sanctuary
Recipe Instructions
Chicken and Potato Curry – This fragrant, creamy coconut curry with spiced chicken legs, baby potatoes and green beans is all cooked in the oven in one dish.
We add the potatoes and green beans at different times, so everything is cooked perfectly. The chicken skin is crisp, the potatoes are tender and infused with spicy flavour and the green beans have that perfect bite.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/chicken-and-potato-curry/
Ingredients:
Chicken Legs
4 chicken legs weighing about 1kg (2.2lbs altogether)
1 tbsp Indian curry paste I use Patak’s Balti Paste, use your favourite brand – Korma, Madras and Rogan Josh Paste also work well.
1 tbsp oil
¼ tsp salt
¼ tsp black pepper
Curry
450 g (1 lb) baby new potatoes – cut any larger ones in half
1 tbsp oil
2 tbsp Indian curry paste
1 tbsp lime juice (juice of about half a lime)
400 g (14 oz) can full-fat coconut milk
2 tsp fish sauce
1 tsp sugar
200 g (7oz) green beans, sliced in half
2 red chillies, sliced (Fresno or Serrano varieties are good for a mild flavour, or use Birds eye for more heat)
To Serve
Lime wedges
2 tbsp freshly chopped coriander (cilantro)
Instructions
1. Preheat the oven to 180C/350F (fan).
2. Place the chicken legs in a large roasting casserole dish or roasting tin.
3. Brush the curry paste all over the top of the chicken, then drizzle on the oil and sprinkle on the salt and pepper.
4. Place a lid or some foil on the dish and and place in the oven for 15 minutes.
5. Remove the chicken from the oven and remove the lid. Add the potatoes to the sides of the tin and drizzle the oil over the potatoes.
6. Place the lid back on the pan and place back in the oven for 20 minutes.
7. Remove the lid and add the remaining 2 tbsp of curry paste, lime juice, coconut milk, fish sauce, and sugar to the dish, around the chicken. Stir together to mix the sauce and coat the potatoes. Place back in the oven, uncovered this time, for a further 20 minutes, until the potatoes are tender.
8. Add the green beans and sliced chillies to the pan and stir again, to coat the vegetables in the sauce.
9. Place back in the oven for a final 10 minutes (uncovered), until the green beans are tender.
10. Divide the chicken between bowls or plates and spoon out the vegetables and sauce. I like to serve mine with coconut rice, lime wedges and a sprinkling of freshly chopped coriander (cilantro).
Notes
Can I make it ahead?
This recipe is best served right away when the green beans are still vibrant with a slight crunch to them.However, you can make it ahead if you like. I really love the leftovers from this recipe for lunch the next day with a drizzle of sweet chilli sauce.
Quickly cool the chicken, vegetables and potatoes in the tray, then cover and refrigerate for up to a day.
When you’re ready to reheat, take the tray out of the refrigerator an hour before heating (to take the chill off). Cover the tray in foil and place in the oven at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.You may want to add a splash of water to the sauce if it starts to dry up a little.
Can I freeze it?
Yes, you can freeze leftovers. Place the chicken into a container with the sauce and vegetables. Cover and freeze.Defrost overnight in the refrigerator and remove from the refrigerator an hour before heating (to take the chill off).
Reheat in a baking dish, covered in foil at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.
Microwave:
Alternatively, individual thawed portions can be reheated in the microwave. Heat on high for about 3-4 minutes per portion, stirring a couple of times during heating, until the chicken and potatoes are piping hot throughout.Note: The chicken skin will be soft if reheating in the microwave.
Ingredient swaps
Peeled and chopped sweet potatoes or butternut squash work well in place of baby new potatoes.
Chopped courgettes (zucchini), asparagus, sugarsnap peas and baby spinach all work great in this dish.
Swap the Tikka Masala curry paste for your favourite. Madras, Jalfrezi, Korma and Massaman all work great.
#curry #recipe #onepanrecipe
Video “Low Cost, High Flavour, One Pot Chicken & Potato Curry” was uploaded on 08/19/2024 to Youtube Channel Kitchen Sanctuary