Description
A delicious and easy curry chicken dish with potatoes and peas, perfect for a family meal.
Ingredients
Scale
- 1 pound baby Yukon Gold or red potatoes (halved or quartered)
- 1 large bell pepper (red, orange, or yellow, diced into 1-inch pieces)
- 6 tablespoons olive oil (divided)
- 2 teaspoons kosher salt (or to taste; divided)
- 1 teaspoon freshly ground black pepper (or to taste; divided)
- 2 to 3 teaspoons Madras curry powder (or to taste)
- 1 to 1 1/2 pounds boneless skinless chicken breast (diced into small pieces)
- 3/4 cup frozen peas
Instructions
- Preheat oven to 425F (if you have a convection oven, use it), line a sheet pan with heavy-duty aluminum foil if desired for easier cleanup, spray with cooking spray; set aside.
- To the sheet pan, add the potatoes, peppers, evenly drizzle with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 to 1 1/2 teaspoons curry powder, and toss with your hands to coat evenly. Bake for about 15 minutes, or until the potatoes are at least halfway cooked through.
- Remove the pan from the oven, add the chicken evenly around the pan, evenly drizzle with the remaining olive oil, salt, pepper, curry powder.
- Bake for an additional 15 minutes, or until chicken is cooked through and the potatoes are fork-tender.
- Add the peas (I add them straight from the freezer and don’t bother to thaw in advance) and bake for 1 to 2 minutes, or until warmed through before serving immediately.
Notes
- Ensure that the potatoes are cut smaller for even cooking.
- You can adjust the spiciness of the dish by varying the amount of curry powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg