Oven-baked potato and chicken curry

Total time: 1hr 10m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 745 Kcal, 38g Protein, 26g Carbohydrates, 54g Fat


  • To prepare the curry
  • 350 g green beans
  • 500 g baby potatoes
  • 2 tsp ginger, finely chopped
  • 4 lemongrass sticks, crushed
  • 8 chicken legs (boneless)
  • 0.5 tsp salt
  • 2 kaffir lime leaves
  • 1 tbsp sesame oil
  • Curry
  • 2.5 dl coconut milk
  • 0.5 dl chicken bouillon
  • 2 tbsp red curry paste
  • To braise in the oven
  • 0.5 bunch Thai basil, torn
  • Utensils
  • One ovenproof dish (approx. 3 l)

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  • To prepare the curry

    Place the potatoes in the dish along with all the other ingredients up to and including the ginger. Brush the chicken with oil, season with salt, place (skin side up) on top of the potatoes.
  • Curry

    Mix the coconut milk, stock and curry paste in a pan, bring to the boil. Pour the hot liquid into the dish and over the chicken.
  • To braise in the oven

    Approx. 45 mins. in the centre of an oven preheated to 200°C. Cook the curry for a further 5 mins. in the upper half of the oven. Garnish with the Thai basil.
  • Tip:

    Use frozen beans instead of fresh beans and cook with the curry for the final 30 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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