Roasted curry chicken breasts with potatoes

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Another no-fuss dish that comes easily and quickly. It is perfect for family lunch or dinner but it could also be made for a friends gathering if you double the ingredients. The chicken breasts can be substituted with chicken thighs or drumsticks, in fact I believe they will come out even more juicier. This dish has it all. Fantastic taste with little preparatory work. All you have to do is marinade the chicken breasts with honey, curry, beer, cider and olive oil and let it blend for 15 minutes. While roasting the honey and beer turn to a sticky glaze with an addictive savor! I had some new potatoes and decided to roast them and serve as a side dish.

Ingredients:

For the chicken

650 g boneless chicken breasts

3 tablespoons olive oil

1 tablespoon honey

1 tablespoon mild curry powder

1/4 cup amber beer ( I used skopsko )

2 tablespoons cider vinegar

Salt and pepper to taste

For the roasted potatoes

1/2 kg new potatoes

4 tablespoons of olive oil

Rosemary (I used dried as the one I planted is growing very slow 😦

Salt to taste

Wash and dry with kitchen towel the chicken breasts; cut them into chunks. Season with salt and pepper. In a bowl whisk together the olive oil, beer, honey, curry powder, vinegar and add the chicken chunks. Stir to get them evenly coated. Leave in the fridge for 15 minutes but it is absolutely fine if you get them in the oven immediately. Arrange in a baking pan adding the whole of the dressing and roast for 30 minutes at 230 C and another 20-30 at 250 until golden brown.

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While the chicken is in the oven, wash and peel the potatoes. Slice each potato almost all the way through in thin even slices. Then drizzle with the olive oil, salt and rosemary. I also added several carrots as I love their sweet caramelized taste. As you can see I always cover the bottom of the pan with foil to avoid sticking and save myself from trouble when washing 🙂

When the chicken is ready and out of the oven, reduce the temperature  to 230 C and bake the potatoes for about 40 minutes or until the edges start to turn slightly brown and crispy.

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When serving spoon some of the glaze from the pan over the chicken and garnish with the baked potatoes and carrots.

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