Curried Chicken and Potato Bake

i have yeest flour chicken salt pepper vegeta sweet paprika curry milk butter potato

Servings: 4 | Prep: 20 min | Cook: 40 min | Total: 60 min

Tags: bake, chicken, curry, potato

Ingredients

• 500.0 g chicken breasts (cut into bite-sized pieces)
• 500.0 g potatoes (peeled and thinly sliced)
• 30.0 g plain flour (for coating the chicken)
• 50.0 g butter
• 200.0 ml milk
• 1.0 tsp yeast extract (optional, for umami flavour)
• 1.0 tsp vegeta seasoning
• 1.0 tsp sweet paprika
• 1.0 tbsp curry powder
• 1.0 tsp salt (adjust to taste)
• 0.5 tsp black pepper (freshly ground)

Instructions

1. Preheat the oven to 200°C (180°C fan).
2. Coat the chicken pieces in flour, shaking off any excess.
3. Melt 25g of butter in a pan over medium heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
4. In the same pan, add the remaining butter. Once melted, stir in the curry powder, sweet paprika, and vegeta seasoning. Cook for 1 minute until fragrant.
5. Gradually whisk in the milk and yeast extract, stirring constantly until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
6. Layer the sliced potatoes at the bottom of a baking dish. Pour half of the sauce over the potatoes.
7. Place the browned chicken pieces over the potatoes, then pour the remaining sauce on top.
8. Cover the dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.