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One-pan hasselback chicken curry recipe
One-pan hasselback chicken curry recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Try this budget-friendly and delicious chicken curry made with KEEN'S traditional curry powder for a quick and easy weeknight meal. You'll be amazed by how tasty and simple it is!
Ingredients:
  • 6 baby potatoes, halved
  • 4 x 200g chicken breast fillets
  • 70g (¼ cup) Greek-style yoghurt, plus extra to serve
  • 1½ tbsp Keen’s Traditional Curry Powder, plus extra to sprinkle
  • 400ml can coconut cream
  • 18.20 gm peanut oil
  • 3 tsp freshly grated ginger
  • 60g baby spinach leaves
Instructions:
  • Lay 1 potato half, cut-side down, on a flat surface. Insert a bamboo skewer on each side of the potato. Carefully slice thin layers into the potato at 3mm intervals using a small sharp knife, ensuring not to cut all the way through (skewers will assist in this). Repeat with the rest of the potato halves.
  • Score the top of the chicken with a sharp knife, making cuts 2cm apart without slicing all the way through. Set aside.
  • Mix together the yoghurt and 1 tbsp of curry powder in a bowl, season it, then add chicken and coat it evenly. In a separate jug, combine coconut cream with the remaining curry powder.
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Sear chicken for 2 minutes on each side until golden brown. Transfer chicken to a plate. Saute garlic and ginger in the same pan for 1 minute until aromatic.
  • Add the chicken back to the pan with potatoes, coconut cream mixture, and ¼ cup water, then bring it to a gentle simmer. Season with your favorite spices. Cover the pan, reduce to medium-low heat, and let it simmer for 25 minutes until the chicken is cooked through and the potatoes are tender.
  • Place spinach gently into the sauce, cover, and cook for 1 minute until it wilts. Serve with a dollop of extra yogurt and a sprinkle of additional curry powder on top.

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