Creamy Coconut Curry Chicken and Potato Bake

By Sprig Originals ✓ · cooked up in Sprig

Everything goes into one baking dish raw: thinly sliced potatoes, onions and chunks of chicken thigh, all coated in a spiced coconut curry sauce. The oven does the rest, turning it into a bubbling, creamy family bake with tender potatoes and golden edges. Finish with peas and coriander, and serve with rice or naan. Leftovers reheat beautifully.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp tomato paste
• 2 tbsp mild curry powder
• 1 tsp garam masala
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tbsp vegetable oil
• 1 1/2 tsp salt

• 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 lb Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
• 1 large yellow onion, thinly sliced
• 1 cup frozen peas
• 1/3 cup fresh cilantro, chopped

Instructions

1. Heat the oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish.
2. In a large bowl, whisk together the coconut milk, tomato paste, curry powder, garam masala, garlic, ginger, oil and salt until smooth.
3. Add the sliced potatoes and onion to the baking dish, pour over about two-thirds of the sauce, and toss with your hands until every slice is coated. Spread into an even layer, pressing down gently.
4. Tip the chicken into the bowl with the remaining sauce, toss to coat, then scatter it evenly over the potatoes along with every last scrape of sauce.
5. Cover the dish tightly with foil and bake for 45 minutes, until the potatoes are almost tender when pierced with a knife.
6. Uncover, scatter over the frozen peas, and stir gently just to fold them into the top layer. Return to the oven uncovered for 20 to 25 minutes, until the potatoes are completely tender, the chicken is cooked through (165°F/74°C) and the surface is browned in spots.
7. Let the bake rest for 10 minutes so the sauce thickens, then scatter with cilantro and serve with rice or naan.

Chef's tips

Nutrition (per serving, estimated)

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