Foolproof Coconut Curry Chicken With Roasted Potatoes Recipe: A Family-Friendly Chicken Dinner for Busy Weeknights

A reliable coconut curry chicken like this one belongs in every home cook’s collection.

Ingredients

• 500 g chicken thighs, cubed
• 2 tbsp curry paste
• 400 ml coconut milk
• 1 onion, sliced
• 1 tbsp oil
• 500 g baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Cook the onion in the oil for 4 minutes, add the curry paste for 1 minute, then add the chicken.
2. Pour in the coconut milk and simmer for 15 minutes until the chicken is cooked through.
3. Toss the potatoes with the oil and salt and roast them on a second tray for 30 minutes.
4. Rest the chicken for 5 minutes, then serve with roasted potatoes.

Tips

• Pat the chicken dry before cooking for better browning.
• Cook chicken until a thermometer reads 75 °C (165 °F) in the thickest part.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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