An EASY Indian-inspired meal that's ready in 30 minutes, made on ONE pan, and great for meal prep or busy weeknights!! There's so much CURRY FLAVOR in every bite!!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Chicken
Cuisine: Indian
Keyword: baked chicken and potatoes, baked curry chicken, chicken and potato curry, easy chicken and potato recipes, sheet pan chicken and potatoes
Servings: 4
Author: Averie Sunshine
Ingredients
1poundbaby Yukon Gold or red potatoeshalved or quartered (err on the smaller rather than larger side)
1large bell pepperred, orange, or yellow, diced into 1-inch pieces
6tablespoonsolive oildivided
2teaspoonskosher saltor to taste; divided
1teaspoonfreshly ground black pepperor to taste; divided
2 to 3teaspoonsMadras curry powderor to taste
1.25 to 1.50poundsboneless skinless chicken breastdiced into small pieces
¾cupfrozen 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
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.