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Sheet Pan Curry Chicken and Vegetables

A vibrant and flavorful one-pan meal featuring tender chicken and colorful vegetables, infused with aromatic Madras curry powder for a wholesome dinner experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 380
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 lb baby Yukon Gold or red potatoes Creamy and buttery small potatoes.
  • 1 bell pepper Adds sweetness and color.
  • 3 tbsp olive oil Promotes a crispy texture during roasting.
  • 1 tsp kosher salt Balances flavors.
  • 1/2 tsp freshly ground black pepper Creates warmth and depth.
  • 1-1.5 tsp Madras curry powder Contributes rich, exotic flavor.
Protein
  • 1 lb boneless skinless chicken breast Lean protein option that absorbs flavors.
Finishing Touch
  • 1 cup frozen peas Adds sweetness and texture.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Line a sheet pan with aluminum foil and spray it with cooking spray.
  3. Toss halved potatoes and diced bell peppers in a large bowl with 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 to 1 1/2 teaspoons of curry powder.
Cooking
  1. Spread the vegetable mixture evenly on the sheet pan and bake for about 15 minutes until slightly softened.
  2. Remove the pan from the oven and add diced chicken on top of the vegetables.
  3. Drizzle remaining olive oil, salt, pepper, and curry powder over the chicken.
  4. Return the pan to the oven and bake for another 15 minutes, or until the chicken is cooked through and potatoes are fork-tender.
  5. Stir in frozen peas and bake for an additional 1 to 2 minutes until warmed through.
  6. Remove from the oven and serve immediately.

Notes

For best results, cut chicken and veggies to a similar size for even cooking. Adjust curry powder to taste, and consider marinating chicken for added flavor.