Sheet Pan Madras Curry Chicken and Potatoes
One-pan curry chicken with roasted potatoes, bell peppers, and peas, seasoned with Madras curry powder and cooked entirely on a sheet pan. Warm spices coat tender chicken breast and golden potatoes in about 30 minutes. Serve for weeknight dinners, meal prep, or casual entertaining. This version combines cooking stages to build flavor: vegetables roast first, chicken joins halfway through, and frozen peas finish the dish, eliminating prep steps while ensuring everything cooks through simultaneously.
Ingredients
- 1 pound baby Yukon Gold or red potatoes, halved or quartered, smaller pieces preferred
- 1 large bell pepper, red, orange, or yellow, diced into 1-inch pieces
- 6 tablespoons olive oil, divided
- 2 teaspoons kosher salt, or to taste, divided
- 1 teaspoon freshly ground black pepper, or to taste, divided
- 2 to 3 teaspoons, Madras curry powder
- 1 ¼ to 1.50 pounds, boneless skinless chicken breast
- ¾ cup frozen peasfrozen corn or green beans1:1similar cook time and texture
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Instructions
- 1
Preheat oven to 425F, line sheet pan with foil if desired, spray with cooking spray.
- 2
Add potatoes and peppers to pan, drizzle with half the olive oil and half the salt, pepper, and curry powder, toss to coat.
- 3
Bake 15 minutes until potatoes are halfway cooked.
- 4
Remove from oven, add chicken pieces evenly around pan, drizzle with remaining oil, salt, pepper, and curry powder.
- 5
Bake 15 minutes until chicken is cooked through and potatoes are fork-tender.
- 6
Add frozen peas, bake 1 to 2 minutes until warmed through, serve immediately.
Tips
Cut potatoes smaller rather than larger so they finish cooking in 30 minutes alongside chicken without pre-boiling.
Use convection oven if available for more even browning and faster cooking times.
Add peas frozen directly from the freezer; thawing beforehand is unnecessary and can make them mushy.
Good to Know
Keep leftovers in airtight container in refrigerator up to 3 days. Reheat gently in 325F oven or microwave to avoid drying out chicken.
Prepare ingredients (chop potatoes, peppers, dice chicken) up to 8 hours ahead, store separately in containers. Assemble and bake when ready to serve.
Serve immediately after peas warm through. Pair with rice, naan bread, or a simple yogurt raita. Serve family-style straight from the sheet pan for casual dining.
Common Mistakes
Cut potatoes too large to avoid them remaining undercooked after 30 minutes.
Skip the initial vegetable roasting stage to prevent raw or crunchy potatoes when chicken finishes cooking.
Do not thaw peas before adding to avoid overcooking and mushiness.
Substitutions
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FAQ
Can I use chicken thighs instead of breast?
Yes. Thighs stay moister when roasted and cook in the same 15-minute window. Use boneless, skin-on or skinless, cut into similar-sized pieces. They add richness and are more forgiving if slightly overcooked.
What if I don't have Madras curry powder?
Substitute garam masala, yellow curry powder, or even mild curry powder in equal amounts. Garam masala offers warmth without heat; yellow curry is slightly creamier. Adjust quantities to taste preference.
How long can I keep leftovers?
Store in airtight container in refrigerator up to 3 days. Reheat gently in 325F oven or microwave. Does not freeze well due to texture changes in potatoes and chicken.