Oven-baked potato and chicken curry

Oven-baked potato and chicken curry

Total: 1 hr 10 Min. | Active: 20 Min.
lactose-free
Nutritional value / person: 745 kcal
, Fat: 54 g
, Carbohydrate: 26 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the curry

500 g baby potatoes
350 g green beans
4 lemongrass, crushed
2 kaffir lime leaves (Thai-Kit)
2 tsp ginger, finely chopped
8 chicken thighs (boneless)
1 tbsp sesame oil
½ tsp salt

Curry

2 ½ dl coconut milk
½ dl chicken bouillon
2 tbsp red curry paste

To braise in the oven

½ bunch Thai basil, torn
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Utensils

One ovenproof dish (approx. 3 l)

How it's done

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To prepare the curry

Place the potatoes in the dish along with all the other ingredients up to and including the ginger. Brush the chicken with oil, season with salt, place (skin side up) on top of the potatoes.

Curry

Mix the coconut milk, stock and curry paste in a pan, bring to the boil. Pour the hot liquid into the dish and over the chicken.

To braise in the oven

Approx. 45 mins. in the centre of an oven preheated to 200°C. Cook the curry for a further 5 mins. in the upper half of the oven. Garnish with the Thai basil.

Good to know
Tip: Use frozen beans instead of fresh beans and cook with the curry for the final 30 mins.

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