Chicken Curry Potato Bake
Servings
4serves
Servings
4serves
Ingredients
  • 400grams chicken thigh fillets
  • 1tbsp extra virgin olive oil
  • 2tsp Indian curry paste of choice
  • 1cup reduced-fat Greek natural yoghurt
  • 4 potatoes
  • 2cups green beans
  • 2tbsp fresh corianderchopped
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

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