Green Thai Curry Chicken

by Curry Love Admin

Ingredients for 4 people:

For the Roasted Chicken Breast:

  • 2 boneless, skin-on chicken breasts
  • 2 tablespoons peanut oil
  • Salt and pepper to taste
  • 1 can of Mike’s Organic Curry Love Biodynamic Green Thai Curry Sauce 

For the Roasted Potatoes:

  • 4 medium-sized potatoes, peeled and cut into chunks, boiled in salted water until very tender
  • 2 tablespoons peanut oil
  • Salt and pepper to taste

For the Braised Leeks:

  • 2 large leeks, white and light green parts only, cleaned and sliced into rounds
  • 2 tablespoons butter
  • 1/2 cup chicken broth
  • Salt and pepper to taste


1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

2. Roast the Potatoes:

  • In a mixing bowl, combine the potato chunks, peanut oil, salt, and pepper. Toss to coat the potatoes evenly.
  • Spread the potatoes out in a single layer on a baking sheet.
  • Roast in the preheated oven for 25-30 minutes or until they are golden brown and crispy on the outside, turning them halfway through for even cooking.

3. Roast the Chicken Breast:

  • While the potatoes are roasting, season the chicken breasts with salt and pepper.
  • In an ovenproof skillet, heat the oil over medium-high heat.
  • Add the seasoned chicken breasts, skin-side down, and sear for 5 minutes until the skin is golden brown.
  • Flip the chicken breasts and transfer the skillet to the preheated oven.
  • Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

4. Braise the Leeks:

  • While the chicken and potatoes are in the oven, prepare the braised leeks.
  • In a large skillet over medium heat, melt the butter. Add the sliced leeks and sauté for about 5 minutes until they become tender and slightly caramelized.
  • Pour in the chicken broth and simmer for an additional 5-7 minutes until the leeks are soft and the liquid has reduced by half. Season with salt and pepper to taste.

5. Serve:

  • Once everything is ready, plate your roasted chicken breast, roasted potatoes, and braised leeks.
  • Drizzle any pan juices from the roasted chicken over the chicken breasts for extra flavor.
  • Pour on the Curry Love Green Thai Curry.
  • Garnish with Cilantro.

6. Enjoy!