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 is juicy, the potatoes are tender and infused with spicy flavour and the green beans have that perfect bite.
A rich and vibrant dinner, just bursting with flavour. I love how comforting this meal is, it’s a staple at home, plus an amazing way to get the kids to eat their vegetables. The potatoes get lovely and soft and soak up all that creamy coconut curry sauce.
Plus, it’s a one-pot meal so no need to cook the vegetables separately, it all comes together brilliantly in the oven.
📋 Ingredients
Chicken – I use chicken legs for this dish because the dark meat is able to absorb more of the flavour and stay nice and juicy after being cooked for a while in the oven.
If you wanted a boneless option, use chicken thigh fillets (see faqs for more info).
Indian Curry Paste – I use Patak’s Balti Paste, use your favourite brand – Korma, Madras and Rogan Josh Paste also work well.
Potatoes – Baby New Potatoes are best, as you don’t need to peel or chop them. However, you can replace them with regular-sized potatoes (use waxy potatoes) if you like. Just peel and chop them into bite-size chunks.
Coconut Milk – Use full-fat coconut milk to ensure the sauce doesn’t split.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- First, you want to season the chicken with curry paste, oil, salt and pepper, then cover and cook in the oven for 15 minutes. We cover the chicken to ensure all the juices stay at the bottom of the pan, this adds so much more flavour to the sauce!
- Then, add in the potatoes, cover and cook for a further 20 minutes.
- Now add in the rest of the curry sauce ingredients, give it a little stir, leave uncovered this time and cook for another 20 minutes.
- Add in the rest of your veg (I like to add the green beans in last as it makes sure they are left with a slight crunch), and cook for 10 more minutes.
- And just like that, you’re ready to serve!
Pro Tip
Adjust the heat level of this by using a curry paste that suites your required heat level. Korma paste is great for no/low heat. Balti for medium heat. Madras for hot. You can swap for other pastes too – tikka masala, jalfrezi or Thai curry pastes work well (just be sure you’re using the paste – which is more concentrated – and NOT the jarred curry sauce)
I love how the green beans stay lovely and crunchy whilst still being coated in all that flavour!
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Pin It🍽️ What to serve it with
- This goes perfectly on a bed of fluffy Rice Cooker Coconut Rice.
- These rice dishes also go brilliantly: White Rice, Pilau Rice, or Onion Fried Rice!
- I love to use a big slab of Garlic Naan to mop up any remaining dregs of sauce.
This ticks all the boxes for a weeknight meal for me: easy, comforting, and nutritious!
🍲 More fantastic curry recipes
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.
Microwave:
Alternatively, individual 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.
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.
– Swap chicken legs for boneless chicken thigh fillets if you don’t like bone-in meat. The thighs fillets will take less time to cook, so brush them with the paste, oil and seasoning, then add in at the same time as the potatoes (so we’re not cooking for 15 minutes, on their own first).
– 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 Thai curry and Massaman all work great.
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Chicken and Potato Curry Recipe
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
- Preheat the oven to 180C/350F (fan).
- Place the chicken legs in a large roasting casserole dish or roasting tin.4 chicken legs
- Brush the curry paste all over the top of the chicken, then drizzle on the oil and sprinkle on the salt and pepper.1 tbsp Indian curry paste, 1 tbsp oil, 1/4 tsp salt, 1/4 tsp black pepper
- Place a lid or some foil on the dish and and place in the oven for 15 minutes.
- Remove the casserole dish from the oven and remove the lid/foil.
- Add the potatoes to the sides of the tin and drizzle the oil over the potatoes.450 g (1 lb) baby new potatoes, 1 tbsp oil
- Place the lid back on the pan and place back in the oven for 20 minutes.
- 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.2 tbsp Indian curry paste, 400 g (14 oz) can full-fat coconut milk, 2 tsp fish sauce, 1 tsp sugar, 1 tbsp lime juice
- Add the green beans and sliced chillies to the pan and stir again, to coat the vegetables in the sauce.200 g (7oz) green beans, 2 red chillies
- Place back in the oven for a final 10 minutes (uncovered), until the green beans are tender.
- 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).2 tbsp freshly chopped coriander (cilantro), lime wedges
Video
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
- Swap chicken legs for boneless chicken thigh fillets if you don’t like bone-in meat. The thighs fillets will take less time to cook, so brush them with the paste, oil and seasoning, then add in at the same time as the potatoes (so we’re not cooking for 15 minutes, on their own first).
- 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.
Nutritional information is approximate, per serving, not including rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved this! Made it with thighs and massamma paste as that was what was available and didn’t have baby potatoes but so yummy. Thank you
Very nice recipe, but took far longer to cook than suggested as potatoes weren’t cooked enough in the time. Also found it very oily, so had to mop up the excess oil with kitchen roll.
Thanks for the recipe, we really enjoyed it, so easy and simple to make and we had all the ingredients, nothing special to buy
Looks fab!! But too high in saturated fat for me to cook for my family… Coconut milk so so high in the wrong fats – but fine for a treat for the average person I’m sure…. I saturated fat is not an issue for everyone… thankfully!! It looks like a fabulous recipe… Thanks for all the recipes 🥰
Wonderful recipie but can I use thighs only as not really a lover of chicken legs and does it compromise on flavour at all.
Hi Carol, I haven’t tested but I think chicken thigh fillets would work fine. I don’t think it would compromise the flavour (I used the legs because they’re a nice inexpensive option).
I’d put the thigh fillets in at the same time as the potatoes as they won’t need as long to cook. Make sure you check the chicken is fully cooked through before serving.
This looks delicious! Can the chicken legs be swapped out for boneless skinless chicken breasts or thighs?
Hi Nora, I haven’t tested but if I was to swap it out, I’d go with chicken thigh fillets. I’d put them in at the same time as the potatoes as they won’t need as long to cook. Make sure you check the chicken is fully cooked through before serving.