Curried chicken & new potato traybake

Curried chicken & new potato traybake

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(68 ratings)

Prep: 15 mins Cook: 45 mins plus marinating


Serves 4

A healthy one-pan traybake with garam masala, turmeric, ginger and garlic - lightly spiced and ideal for a family supper

Nutrition and extra info

  • see tip
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal410
  • fat18g
  • saturates4g
  • carbs28g
  • sugars11g
  • fibre5g
  • protein30g
  • salt0.4g
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  • 8 chicken drumsticks
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 150ml pot natural yogurt
  • 500g new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 large tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red red onion, finely chopped
  • small pack coriander, roughly chopped


  1. Put the drumsticks in a large bowl with 1 tbsp oil, the garlic, ginger, garam masala, turmeric and 2 tbsp yogurt. Toss together with your hands until coated. Leave to marinate for at least 30 mins (can be left in the fridge overnight). Heat oven to 180C/160C fan/gas 4.

  2. Put the potatoes in a large roasting tin with the remaining oil and plenty of seasoning. Add the chicken drumsticks and bake for 40-45 mins until cooked and golden.

  3. Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yogurt served on the side.

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Comments, questions and tips

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Rich Short's picture
Rich Short
3rd Jun, 2020
Really good dish, made a slight change to the paste mix by blending in the onion and adding paprika, cumin, flaked chilli's and hot chilli powder to the mix, removed Garam Masala. The paste colour was a vibrant yellow and it tasted very authentic at the end in terms of a high street curry sauce. Would highly recommend and bake again.
13th Apr, 2020
I used boneless chicken thighs and they were cooked in 30 mins. However, despite part boiling the potatoes for 7 mins, they were rock hard still. Took chicken out, turned the temp up and then replaced chicken. Lovely recipe though. Maybe next time I’ll add some chilli powder for extra kick! Served with leftovers salsa in the fridge.
1st Oct, 2019
Flavours here are delicious, including the scattered tomato/onion/coriander which add a fresh texture and zing! Only issue is timing on potatoes which were not cooked in 45 mins. I removed the chicken and turned up the heat to finish them and then reassembled. Next time I'll either parboil or give them an hour alone before adding chicken. I used boneless, skinless thighs and they were done in about 20 mins. Will definitely repeat because the dish was really yummy and easy.
Madeleine Bowler's picture
Madeleine Bowler
27th Apr, 2019
This was a really easy recipe to follow and would definitely make this again! One thing I noticed though was the timings were only JUST long enough - I would have left the chicken in for 50 minutes rather than 45 and the potatoes weren't quite cooked through, despite cutting them up fairly small - so I'd either par boil them beforehand or leave the whole thing in the oven a bit longer. I also added around double the quantities of marinade mixture to give it extra flavour. It was very delicious though - particularly when served with the yoghurt on the side and with plenty of coriander.
20th Nov, 2018
Loved this although I only used it as a base for what I wanted to make - I wanted the convenience of a tray bake but the taste of Jamie Oliver's Empire chicken recipe. I added nigella, fennel, cumin and mustard seeds to the potatoes, along with onions, mushrooms, parsnips and curry leaves. Then i topped it with the marinated chicken (thighs in my case). I had pre-boiled the potatoes as I was worried they wouldn't cook in time. It took about 40 minutes and tasted gorgeous. Does need lots of salt. I also added lemon juice to the marinade.
Kim John
25th Apr, 2018
Super easy to make and absolutely Delicous. Looks great too!
8th Aug, 2017
Love this recipe for it's ease and taste. I use chicken thighs, score the flesh under the skin and put a good dollop of the mixture under the skin as well as coating the whole thighs.
6th Aug, 2017
I substituted the chicken for salmon so reduced the cooking time. Really tasty, will make again.
16th Jun, 2017
I came across this recipe whilst searching for new family meal ideas... unfortunately I won't be making this again not quite sure how people have rated this 5 stars :-/ usually the 5 star recipes on this site are always a hit!
27th May, 2017
Easy to make didn't have garam masala so used Chinese 5 spice instead which worked well. Fresh tasting enjoyed by the whole family


13th Jun, 2017
I've made this twice now - delicious. But I end up cooking the potatoes for twice as long as they aren't cooked in 45 minutes. What am I doing wrong?
goodfoodteam's picture
14th Jun, 2017
Thanks for your question. New potatoes do range quite a lot in size so you could quarter them to help them cook more quickly.
14th May, 2017
Could I use chicken breasts instead? We aren't fans of chicken on the bone!
goodfoodteam's picture
22nd May, 2017
Thanks for your question. You'd need to cook chicken breasts for less time. Put the potatoes in the oven and then add the breasts after 25 mins.
19th Mar, 2017
Would you remove the skin or not?
goodfoodteam's picture
27th Mar, 2017
Thanks for your question, there's no need to remove the skin.
16th Aug, 2016
Used soya yogurt and added a splash of lemon juice, also added some hot chilli powder. Prepare the tomato and onion with some salt and lime juice about 30 mins before serving and add the coriander at the last minute. Serve the tomato salad on top of the chicken and potatoes.
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