Chicken Recipes

Chicken and Potato Curry Recipe

Name: Chicken and Potato Curry Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 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; 1/4 tsp salt; 1/4 tsp black pepper; 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); lime wedges; 2 tbsp freshly chopped coriander (cilantro)

4 servings

porciones

15 minutes

tiempo activo

1 hour 20 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

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

1/4 tsp salt

1/4 tsp black pepper

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)

lime wedges

2 tbsp freshly chopped coriander (cilantro)

Instrucciones

Preheat the oven to 180C/350F (fan).

Place the chicken legs in a large roasting casserole dish or roasting tin.

Brush the curry paste all over the top of the chicken, then drizzle on the oil and sprinkle on the salt and 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.

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.

Add the green beans and sliced chillies to the pan and stir again, to coat the vegetables in the sauce.

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).

Nutrición

Tamaño de la Porción

Calorías

694 kcal

Grasa Total

52 g

Grasa Saturada

26 g

Grasa No Saturada

22 g

Grasa Trans

0.1 g

Colesterol

133 mg

Sodio

526 mg

Carbohidratos Totales

31 g

Fibra Dietética

5 g

Azúcares Totales

6 g

Proteína

29 g