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Comforting Chicken and Potato Curry Recipe for Weeknight Dinners

Chicken and Potato Curry – A fragrant, creamy coconut curry baked in one dish with spiced chicken legs, baby potatoes and green beans. Potatoes and green beans are added at different stages so everything cooks perfectly: juicy chicken, tender spiced potatoes and crisp-tender beans.

A tall, 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 top 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 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.

This is a rich, vibrant dinner packed with comforting flavour. It’s a family favourite and a great way to get kids to eat their vegetables. The baby potatoes soak up the creamy coconut sauce and the whole meal cooks in one dish, so there’s minimal fuss and easy cleanup.

Because everything cooks together in the oven, you don’t need to boil or steam vegetables separately — it’s a true one-pot bake.

Table of Contents

  • 📋 Ingredients
  • 📺 Watch how to make it
  • Pro Tip
  • 🍽️ What to serve it with
  • 🍲 More fantastic curry recipes
  • Chicken and Potato Curry Recipe

📋 Ingredients

A wide, overhead shot of the ingredients for Chicken and Potato Curry. The ingredients are laid out on a wooden board, which is on top of a white marble surface. They are as follows: Chicken, Curry Paste, Oil, Salt, Pepper, Baby New Potatoes, Lime, Coconut Milk, Fish Sauce, Sugar, Green Beans, and Red Chillis.

Chicken – Chicken legs (dark meat) are ideal here because they stay juicy and soak up flavour during the long oven cook. If you prefer boneless, use chicken thigh fillets; they’ll need slightly less cooking time.

Indian curry paste – Any good curry paste works. Patak’s Balti paste is used here, but Korma, Madras, Rogan Josh, or your preferred paste are all fine.

Potatoes – Baby new potatoes are easiest since they don’t need peeling or much prep. If you only have regular potatoes, use waxy varieties and cut into bite-size pieces.

Coconut milk – Use full-fat coconut milk to keep the sauce silky and prevent splitting.

📺 Watch how to make it

Full written recipe and step-by-step instructions are in the recipe card below.

  1. Season the chicken with a little curry paste, oil, salt and pepper. Cover and bake for 15 minutes so the juices collect in the pan and flavour the sauce.
  2. Add the potatoes around the chicken, cover and bake for a further 20 minutes so they start to soften.
  3. Stir in the remaining curry paste and the rest of the sauce ingredients, leave the dish uncovered and bake for 20 minutes more until the potatoes are tender.
  4. Add the green beans and sliced chillies for the last 10 minutes to keep the beans crisp-tender.
  5. Serve straight away with rice, lime wedges and fresh coriander.

Pro Tip

Adjust the heat to suit your family by choosing a milder or hotter curry paste. Korma is mild, Balti is medium, and Madras is hot. You can also use tikka masala, jalfrezi or Thai pastes — just use the concentrated paste rather than a jarred sauce.

I love that the green beans finish firm but well coated in the sauce.

A tall, very close-up shot of Chicken and Potato Curry in a large blue pan, lined with white. In the top left corner of the image, you can see the handle of a silver spoon sticking out of the dish. The image is closeup so the curry and the dish fill the whole screen.

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🍽️ What to serve it with

  • Serve over fluffy coconut rice for the best pairing.
  • Plain white rice, pilau or onion fried rice also work well.
  • Warm garlic naan is perfect for mopping up the sauce.

This recipe is ideal for weeknights: easy, satisfying and nutritious.

A tall image of Chicken and Potato Curry in a grey bowl, served on the side of coconut rice, and there is a lime wedge on the left side of the bowl, there is also a silver spoon sticking out of the top left corner of the dish. In the top right of the background, you can see the blue dish of remaining curry, placed on top of a navy blue napkin. In the top left of the image, there is a small grey dish filled with chopped coriander, next to it is another lime wedge. There are some bits of chopped coriander scattered around the background. This is all set on a dark wooden background.

🍲 More fantastic curry recipes

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Can I make it ahead?

Best served immediately while the beans are bright and slightly crisp. Leftovers are fine: cool quickly, cover and refrigerate for up to 24 hours. Reheat in the oven at 180C/375F (covered) for 25–30 minutes until piping hot; add a splash of water if the sauce reduces. Microwave reheating is possible for individual portions (3–4 minutes), but the chicken skin will soften.

Can I freeze it?

Yes. Freeze cooled leftovers in a suitable container with the sauce. Defrost in the fridge overnight, then reheat in the oven covered at 180C/375F for 25–30 minutes until hot. Microwave reheating is possible for thawed portions (3–4 minutes) but the skin will not stay crisp.

Ingredient swaps

Swap chicken legs for boneless thigh fillets (add them with the potatoes so they don’t overcook). Sweet potato or butternut squash can replace baby potatoes. Courgettes (zucchini), asparagus, sugar snap peas and baby spinach all work as vegetable swaps. Use any curry paste you prefer — Madras, Jalfrezi, Korma or Massaman are all good options.

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A square, overhead image of Chicken and Potato Curry. The Curry is in a large blue pan with a white inside lining.

Chicken and Potato Curry Recipe

By Nicky Corbishley
This fragrant, creamy coconut curry with spiced chicken legs, baby potatoes and green beans is all cooked in the oven in one dish.
Prep Time:15 mins
Cook Time:1 hr 5 mins
Total Time:1 hr 20 mins
Servings: 4
Course: Dinner
Cuisine: British-Indian

Ingredients

Chicken Legs:

  • 4 chicken legs (about 1kg / 2.2lbs total)
  • 1 tbsp Indian curry paste
  • 1 tbsp oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Curry:

  • 450g (1 lb) baby new potatoes, halved if large
  • 1 tbsp oil
  • 2 tbsp Indian curry paste
  • 1 tbsp lime juice (about 1/2 lime)
  • 400g (14 oz) can full-fat coconut milk
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 200g (7 oz) green beans, sliced in half
  • 2 red chillies, sliced

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 or tin. Brush 1 tbsp curry paste over the chicken, drizzle with 1 tbsp oil and sprinkle with salt and pepper. Cover with a lid or foil and bake for 15 minutes.
  • Remove the lid and add the potatoes around the chicken. Drizzle 1 tbsp oil over the potatoes, cover and bake for 20 minutes.
  • Remove the lid. Stir in 2 tbsp curry paste, lime juice, coconut milk, fish sauce and sugar around the chicken so the sauce coats the potatoes. Return to the oven uncovered for 20 minutes, until potatoes are tender.
  • Add the green beans and sliced chillies, stir to coat, then bake uncovered for a final 10 minutes until the beans are tender-crisp.
  • Divide the chicken between plates, spoon over potatoes, beans and sauce. Serve with coconut rice, lime wedges and chopped coriander.

Notes

Make ahead

Best served immediately, but leftovers refrigerate for up to 24 hours. Reheat covered in the oven at 180C/375F for 25–30 minutes. Microwave reheats are possible for portions but will soften the skin.

Freeze

Freeze cooled portions in a container with sauce. Defrost in the fridge overnight and reheat in the oven covered at 180C/375F until piping hot.

Ingredient swaps

  • Use boneless thigh fillets (add with the potatoes to avoid overcooking).
  • Sweet potato or butternut squash can replace baby potatoes.
  • Try courgettes (zucchini), asparagus, sugar snap peas or baby spinach for the veg.
  • Any curry paste works — Madras, Jalfrezi, Korma or Massaman are all suitable.

Nutritional information is approximate, per serving, not including rice.

Nutrition

Calories: 694 kcal |
Carbohydrates: 31 g |
Protein: 29 g |
Fat: 52 g |
Saturated Fat: 26 g |
Fiber: 5 g

Nutrition information is an approximation.

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