Chicken and Potato Curry Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.0 (2)

Chicken and Potato Curry Recipe

NUTRITION · PER SERVING80M COOK
CAL 46%·PRO 95%
CARBS 34G15% OF CAL
7G FIBER0G ADDED0G INTRINSIC17G OTHER10G TOTAL SUGAR
FAT 67G66% OF CAL
30G SAT37G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced chicken legs and potatoes braised in creamy coconut curry with green beans. Fragrant and satisfying, cooked entirely in one oven dish.

mainindiancurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • 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)
PREP
15M
SODIUM
809MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.