Bombay Chicken and Red Potatoes

With the holidays quickly approaching, Bombay Chicken and Red Potatoes will make for a simple yet elegant meal for entertaining.
4 Servings Recipe By Pin Print
Bombay Chicken and Red Potatoes


  • 1 ½ pounds Chicken, Boneless Breasts
  • 1 cup Sherry Cooking Wine
  • 4 tablespoons Brown Sugar
  • 2 tablespoons Soy Sauce
  • 4 teaspoons Sesame Seeds
  • 1 teaspoon Black Pepper
  • ¼ teaspoons Salt
  • Make It Now / Serving Day Ingredients

    These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.

  • 8 cups chunk Red Potato

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place chicken breasts and red potatoes in a baking pan.
  2. In a small bowl, mix together sherry, brown sugar, soy sauce, sesame seeds, black pepper, and salt.
  3. After the marinade is combined, pour over chicken and red potatoes.
  4. Bake at 375 degrees, uncovered for 45 minutes, turning chicken several times to coat with marinade.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients except the red potatoes into gallon freezer bag.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place chicken and marinade in a baking pan. Add red potatoes.
  3. Bake at 375 degrees, uncovered for 45 minutes, turning chicken several times to coat with marinade.


Join the discussion
  1. What could I substitute for the cooking wine? It isn’t something I normally have in my cabinets, and I don’t want to buy it for one recipe. Any suggestions?

    1. Do you normally have regular wine? You could substitute worchestershire sauce. It would have a little different flavor but still taste great I think. Let me know if you try it.

    1. I didn’t freeze mine with the chicken. You can freeze them but they won’t be quite as crisp. I like my red potatoes crispy. 🙂

  2. My potatoes didn’t get crispy, infact, I’m not sure if they are cooked! Not sure what went wrong, followed directions as written.

    1. Leah, every oven tends to cook differently. Sometimes my potatoes get overcooked so I always go with the shorter time frame but you could experiment with it and turn the temp up a little bit.

  3. Sorry, we didn’t like this at all. We found it to have very little flavor. The potatoes took twice as long to cook as the recipe called for, so I had to remove the chicken to keep it from drying out. The potatoes were mushy from being cooked in the sauce and had a weak wine taste the kids didn’t like at all. Just all in all not a winner for us. Maybe I did something wrong, but I tried to follow the recipe as written. I ended up adding a bunch of hoison and soy sauce so we could eat it, but won’t be keeping this around.

    1. Beth, sorry that you had a less than great experience with this recipe. Thanks for the feedback, though!

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