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Baked Chicken and Potato curry

Baked Chicken and Potato curry

Serves pea 4 Clock icon 45 minutes
Spicy, creamy chicken and potato curry, simply baked in the oven.

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Here's how you do it

  1. Preheat the oven to 200℃.
  2. Slice the potatoes thinly and mix with the chilli flakes, turmeric, curry powder, tomatoes, lemon juice, salt and pepper.
  3. In a frying pan on a medium heat, brown the chicken thighs, skin-side down until golden. Flip to quickly sear the other side, then remove from the pan.
  4. Arrange the potato mixture in an oven-proof dish, then nestle the chicken thighs on top. Season with salt and pepper then cover the dish and place in the oven for 25 minutes.
  5. Take the lid off the dish and bake for another 25 minutes, until the potatoes are soft and the chicken is cooked through.
  6. Stir the yoghurt into the sauce, then serve.


  • 500g pink fir potatoes
  • 4 chicken thighs
  • 1/2 tsp chilli flakes
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tin tomatoes
  • 1 lemon, juiced
  • 3 tbsp plain yoghurt
  • salt and pepper

Suitable for

  • Gluten free