Chicken and Potato Curry Recipe

A square, overhead image of Chicken and Potato Curry. The Curry is in a large blue pan with a white inside lining. The pan is set at a diagonal in the centre of the image. There is a silver spoon sticking out of the bottom left corner of the dish. Below that, there is a grey dish filled with chopped coriander. In the top left corner of the image, you can see two lime wedges on the surface. On the right of the image, there is a yellow napkin tucked underneath the main dish and in the top right corner, there is a grey dish filled with coconut rice. There are also small bits of chopped coriander scattered around the background. This is all set on a dark, wooden background.

4 from 2 votes

This fragrant, creamy coconut curry with spiced chicken legs, baby potatoes and green beans is all cooked in the oven in one dish.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dinner

Cuisine: British-Indian

Keyword: One Pan, Roast Chicken

Servings:

Author Nicky Corbishley

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

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