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Curried Chicken and Potatoes

Curried Chicken and Potatoes with Currants, Lime Crema, and Coconut

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Recipe Details


In this recipe, Indonesian curry powder does double duty, infusing both the chicken and roasted vegetables with aromatic flavor. Once the potatoes, carrots, and onions turn tender and golden brown, they're tossed with currants, lime juice, butter, and cilantro. Each plate is rounded out with a swipe of cooling lime crema, a sprinkle of toasted coconut, and more cilantro.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 710
  • Protein 42g
  • Total Carb 51g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • carrots
    4 ounces
  • Yukon Gold potatoes
    12 ounces
    Yukon Gold potatoes
  • cilantro
    1/8 ounce
  • lime
  • red onion
    red onion
  • Indonesian curry powder
    1 tablespoon
    Indonesian curry powder
  • coconut flakes
    2 tablespoons
    coconut flakes
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • sour cream
    2 ounces
    sour cream
  • unsalted butter
    1 packet
    unsalted butter
  • currants
    1 tablespoon
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Cut carrots crosswise on a diagonal into ¼-inch slices. Cut potatoes into ¼-inch rounds. Roughly chop cilantro leaves and stems. If you have a zester and want to infuse your crema with even more flavor, zest up to ½ of lime, then halve. Peel onion, halve, and thinly slice.

  2. Roast vegetables

    Roast vegetables

    Line a baking sheet with parchment paper, then add carrots, potatoes, and onion and toss with half of curry powder, 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, stirring halfway through, until browned, 24-27 minutes total.

  3. Toast coconut and season chicken

    Toast coconut and season chicken

    While vegetables roast, place coconut flakes in a medium pan over medium-high heat. Toast, stirring frequently, until golden, 3-5 minutes. Transfer to a small bowl and set aside; reserve pan, off heat, for the next step. Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with remaining curry powder, ½ teaspoon salt, and pepper as desired.

  4. Cook chicken

    Cook chicken

    After 10 minutes of vegetables roasting, return pan from coconut to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate and set aside to rest.

  5. Make crema and finish vegetables

    Make crema and finish vegetables

    While chicken cooks, in a small bowl, whisk together sour cream, lime zest (if using), and juice of ½ lime to combine. Once vegetables are roasted, add butter, currants, half of cilantro, and juice of remaining lime to baking sheet; gently toss to coat.

  6. Plate curried chicken and potatoes

    Plate curried chicken and potatoes

    Swipe lime crema across serving plates and top with curried chicken and roasted vegetables. Garnish with toasted coconut and remaining cilantro. Enjoy!

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