Picture this: juicy, spice-rubbed chicken legs roasted to perfection, nestled among tender potatoes and vibrant green beans, all coated in a fragrant, creamy coconut curry sauce that bubbles gently in the oven. It’s the kind of meal that fills your kitchen with irresistible aromas and makes your taste buds sing with every bite.
This recipe is a personal favorite — a true weeknight hero that manages to be both luxurious and incredibly simple. No fancy equipment, no complicated techniques, just wholesome, flavorful ingredients coming together in one pan.
Welcome back to our kitchen, where we share delicious, family-friendly recipes designed to make your life easier and tastier. Today, I’m showing you how to make this hearty coconut curry chicken with potatoes and green beans that’s scalable, affordable, and endlessly customizable.
The beauty of this dish is in its simplicity. We’re working with chicken legs, a relatively inexpensive cut that becomes unbelievably tender when slow-roasted in this fragrant sauce. The potatoes soak up all those rich curry flavors, while the green beans add a vibrant, crunchy contrast.
Whether you’re cooking for two or feeding a crowd, this recipe can be easily adapted to suit your needs. Plus, you can adjust the heat level to your liking—keep it mild for the kids or dial up the spice for a grown-up dinner party.
And let me tell you, the sauce? Oh, it’s something else. Creamy coconut milk infused with bold curry spices, a hint of lime, and just the right touch of sweetness—it clings to every bite, making it practically impossible to put down your fork.
So, are you ready to transform humble ingredients into something spectacular? Let’s get cooking!
Step 1: Prep and Roast the Chicken
Start by preheating your oven to 180°C (350°F) fan.
Place 4 chicken legs in a large roasting casserole dish or tin. Brush each piece with 1 tablespoon of Indian curry paste, drizzle over 1 tablespoon of oil, and sprinkle with ¼ teaspoon each of salt and pepper.
Pro Tip: I’m using Balti curry paste here, which has a nice bit of spice, but you can use whatever curry paste you love. Fancy making your own? Go for it if you have the time!
Cover the dish with foil and pop it into the preheated oven for 15 minutes.
Step 2: Add the Potatoes
Remove the chicken from the oven and take off the foil.
Scatter 450g (1 lb) of baby new potatoes around the chicken. Cut any larger ones in half to ensure they cook evenly. Drizzle over 1 tablespoon of oil, cover with foil again, and return to the oven for another 20 minutes.
Step 3: Build the Curry Sauce
After 20 minutes, remove the foil once more.
Stir in:
- 2 tablespoons of Indian curry paste
- 1 tablespoon of lime juice
- 400g (14 oz) can of full-fat coconut milk
- 2 teaspoons of fish sauce
- 1 teaspoon of sugar
Give everything a good mix, ensuring that the sauce coats the potatoes. Return the dish to the oven, uncovered, and roast for another 20 minutes until the sauce is bubbling and the potatoes are tender.
Pro Tip: The sauce will thicken beautifully as it cooks, creating that rich, velvety texture we’re after.
Step 4: Finish with Green Beans & Chilies
To complete the dish, add 200g (7 oz) of fine green beans, sliced in half, and 2 red chilies, thinly sliced.
Give it all a final stir and pop it back in the oven for 10 minutes, just until the green beans are perfectly tender with a slight bite.
Serving Suggestions
This curry is fantastic on its own, but I love serving it over a bed of fragrant coconut rice with fresh lime wedges and a sprinkle of chopped coriander.
The result? A complete, flavor-packed meal that’s sure to impress anyone lucky enough to share your table.