Roasted Keralan chicken and potato curry

Name: Roasted Keralan chicken and potato curry
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 750g chicken thighs and/or drumsticks; 2 onions sliced; 500g Charlotte potatoes halved; 2 tsp fennel seeds; 2 tsp black mustard seeds; 2 tsp ground coriander; 1 tsp ground turmeric; 2 x 400g tins light coconut milk; 10 curry leaves; 200g frozen peas; 150g green beans trimmed; 2 tbsp ready-made crispy onions; 2 tbsp coriander leaves; to serve mango chutney; to serve lime wedges; 2 tbsp sunflower oil; grated to make 2 tbsp ginger; 2 cloves garlic crushed; 2 limes zested and juiced; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp garam masala

Published: January 21, 2018 at 5:00 PM

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Serves 4

Easy

Total time: 1 hr and 40 mins

+ marinating

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Check out our vibrant roasted Keralan chicken, potato and coconut curry. This fragrant recipe is easy to make and great to feed a hungry crowd

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Alternatives

Complete the dish

Try this twist on a roast chicken, or make our classic roast chicken recipe here.

Ingredients

Nutrition

750g chicken thighs and/or drumsticks
2 onions

sliced
500g Charlotte potatoes

halved
2 tsp fennel seeds
2 tsp black mustard seeds
2 tsp ground coriander
1 tsp ground turmeric
2 x 400g tins light coconut milk
10 curry leaves
200g frozen peas
150g green beans

trimmed
2 tbsp ready-made crispy onions
2 tbsp coriander leaves
to serve mango chutney
to serve lime wedges

MARINADE

2 tbsp sunflower oil
grated to make 2 tbsp ginger
2 cloves garlic

crushed
2 limes

zested and juiced
1 tsp ground turmeric
2 tsp ground coriander
1 tsp garam masala

Nutrition: per serving

kcal663
fat30.4g
saturates15.3g
carbs41.4g
sugars12.5g
fibre10.2g
protein50.8g
salt2.09g

Method

step 1

Mix together all of the marinade ingredients, then coat the chicken. Marinate for at least 30 minutes in the fridge, but preferably overnight.
step 2

Heat the oven to 200C/fan 180C/gas 6. Line a deep roasting tin with the sliced onions, then put the chicken pieces on top. Tip the potatoes into the bowl that the chicken was marinating in and toss around. Add this to the tin and roast for 45 minutes until everything is golden and crisp.
step 3

Whisk the fennel, mustard seeds, coriander, turmeric and 1 tsp of salt and pepper into the coconut milk. Add the curry leaves, then pour all over the chicken, and put back into the oven for another 30 minutes. Stir in the peas and green beans, and bake for 10 minutes more.
step 4

To serve, scatter over the crispy onions and coriander leaves. Serve with mango chutney and lime wedges.

Check out our other chicken curry recipes here...

Indian Chicken Curry Recipe With Garlic and Black Pepper

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