Recipes

Comforting Chicken Curry Potato Bake

This Chicken Curry Potato Bake is pure comfort food made healthy. The whole family will love this mild curry dinner, and you only need a handful of ingredients to make it.

Why not use the leftovers for a quick and easy lunch the next day?

This recipe comes directly from the 28 Day Weight Loss Challenge. It just shows that you can still eat delicious family friendly food even while you are losing weight.

Members have access to plenty of other curry recipes including Pork & Pineapple Green Curry or the ever-popular Chickpea and Pumpkin Curry.

Join the next challenge or find out more HERE.

Chicken Curry Potato Bake

Print Recipe
Chicken Curry Potato Bake
Chicken Curry Potato Bake
Course Main Dish
Servings
serves
Ingredients
  • 400 grams chicken thigh fillets
  • 1 tbsp extra virgin olive oil
  • 2 tsp Indian curry paste of choice
  • 1 cup reduced-fat Greek natural yoghurt
  • 4 potatoes
  • 2 cups green beans
  • 2 tbsp fresh coriander chopped
Course Main Dish
Servings
serves
Ingredients
  • 400 grams chicken thigh fillets
  • 1 tbsp extra virgin olive oil
  • 2 tsp Indian curry paste of choice
  • 1 cup reduced-fat Greek natural yoghurt
  • 4 potatoes
  • 2 cups green beans
  • 2 tbsp fresh coriander chopped
Chicken Curry Potato Bake
Instructions
  1. Preheat oven to 180C.
  2. Combine half the oil, curry paste and half the yoghurt with chicken thighs and marinate for 30 minutes.
  3. Cut potatoes into chunks (no need to peel) and place in a large roasting tray with the remaining oil. Add the marinated chicken and bake for 40-45 minutes until cooked through.
  4. Ten minutes before serving, steam the beans until tender crisp.
  5. Serve chicken and potatoes with beans on the side. Sprinkle with coriander and dollop over remaining yoghurt.
Recipe Notes

388 calories per serve


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