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Chicken and potato curry
Average rating:
A really easy and tasty curry dish that's finished off in the oven. And it's cheap too, costing £1.35 per head!
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Prep time: 10 mins
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Cooking time: 40 mins
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Total time: 50 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Serve with natural yogurt to help take the heat out of this dish
- 1kg Maris Piper potatoes, cut into 2cm pieces
- 50ml oil + 1 extra tbsp
- 50g butter
- 8 skinless chicken thigh fillets
- 2tbsp hot curry powder
- 1 onion, chopped
- 600ml chicken stock
- 3 cloves garlic, crushed
- Zest and juice of 1 lemon
- Chopped coriander (to serve)
Method
- Preheat the oven to 200°C, gas mark 6. Boil the potatoes for 5 mins, then drain. Heat the 50ml oil and butter in a roasting tray and fry the potatoes for 10 mins, turning occasionally until golden.
- Meanwhile, mix the chicken and curry powder together until evenly coated. Heat the 1tbsp oil and fry the chicken for 5 mins, turning once halfway.
- Add the onion and fry for 3 mins. Stir in the stock, garlic, lemon zest and juice, bring to the boil and simmer for 15 mins. Transfer to a serving dish and top with the potatoes. Bake for 15 mins until golden.
- Sprinkle with chopped coriander to serve.
By potato.org.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
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Your comments
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steph, posted 4 days ago
how many people is this recipe for
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Amy, posted 8 months ago
Loved this - having the crispy potatoes on top was delicious!
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Rachel, posted 10 months ago
Very easy and very yummy!!
