Baked chicken and potatoes topped with creamy Thai coconut curry sauce, served in a rustic baking dish and garnished with fresh herbs.

Baked Chicken & Potatoes with Thai Coconut Curry Sauce | Cozy Fall Comfort Food

Rated 5.0 stars by 1 users

Cuisine

Thai

Author:

Watcharee Limanon

Servings

Prep Time

5 minutes

Cook Time

40 minutes

Looking for a cozy dinner idea that’s full of flavor and simple to make? This Baked Chicken and Potatoes with Watcharee’s Thai Coconut Curry Sauce brings a warm, comforting taste of Thailand straight to your kitchen. It’s a one-pan meal that combines tender baked chicken, creamy coconut curry, and golden roasted potatoes — perfect for busy weeknights, Sunday suppers, or cool fall evenings.

This baked chicken curry is an easy way to enjoy authentic Thai flavor without leaving home.

Cook Mode

Ingredients

1 jar Watcharee’s Thai Coconut Curry Sauce
2-3 tbsp oil
2 bone-in chicken breasts
2–3 medium potatoes, cut into chunks or baby potatoes
1-2 cinnamon sticks (optional)
2-3 star anise pods (optional)

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Directions

Preheat oven to 400°F (200°C).
Heat oil in an oven-safe pot with lid or Dutch oven over medium-high heat.
Place chicken breasts skin side down and sear for 3–4 minutes to lock in moisture.
Flip and sear the other side for an additional 1–2 minutes.
Add the entire jar of Watcharee’s Thai Coconut Curry Sauce and turn off the heat.
Add potatoes around the chicken, ensuring they are coated in sauce.
Optional: Add 1-2 cinnamon sticks and 2-3 star anise pods for extra warmth and aroma.
Transfer the skillet to the preheated oven and bake for 30–40 minutes, or until the chicken is cooked through.
Optional: Broil on medium for 5–7 minutes to brown the skin and deepen flavor — keep a close eye to avoid drying out.
Remove from the oven, rest for a few minutes, and serve with steamed rice or noodles.
Enjoy!

Recipe Note

Optional add-ins:

• Vegetables of your choice (carrots, bell peppers or onions)