Chicken, potato & green bean curry

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• shez

  16 August 2010

  shez rated and commented on this recipe

  

  Loved this, very healthy but also really quick and easy to make. Would add more curry or a hotter curry next time but had kids to consider.

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• Krissy

  20 August 2010

  Krissy rated and commented on this recipe

  

  This was ok but definitely not my favourite curry recipe on here- a bit too tomatoey and mild for my liking!

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• Beth

  13 October 2010

  Beth rated and commented on this recipe

  

  I used philidelphia instead of yoghurt and it worked very well. Not a bad curry at all.

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• amyb

  29 October 2010

  amyb rated and commented on this recipe

  

  Would add more curry next time around. Excessively mild.

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• dragonma5306

  03 January 2011

  dragonma5306 rated and commented on this recipe

  

  This was delicious. I made it almost as the recipe: I parboiled about 400g new potatoes and added as per the recipe (I thought 2 was a bit stingy!). I also added 3tbsp of curry paste. Meal was very substantial and with the extra potatoes served 5-6. Full of flavour but not spicy which was perfect for me. Served with rice and naan bread. Yum!

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• Kate

  09 March 2011

  Kate rated and commented on this recipe

  

  We really liked this dish. I substituted the potatoes for squash, which made it very tasty. It is very mild, but still has lots of flavour, and my 10 month old daughter loved it!

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• messyjessie86

  27 March 2011

  messyjessie86 rated and commented on this recipe

  

  We really liked this curry, it's healthy, but tasty at the same time. I liked the addition of the yoghurt, gives it a 'creamy' texture:)

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• Charlottieee

  09 May 2011

  Charlottieee commented on this recipe

  Call me naive but I don't cook a lot haha. How long do you need to parboil the potatoes for? Thankyou :)

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• lurvlyloz

  04 August 2011

  lurvlyloz rated and commented on this recipe

  

  very easy to make & easily doubled for the freezer. really tasty. too mild for my personal taste but as i was cooking for someone who doesnt like hot curries was perfect. will def make again :)

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• Ejt1

  09 February 2012

  Ejt1 rated and commented on this recipe

  

  Really great mid week curry. I changed some of the ingredients to madras curry paste (3 teaspoons), I added peas instead of the green beans and I only used 2 teaspoons of the natural yoghurt (as didn't want to drown out the spice! It had a lovely tomato/spicy kick to it. My only fault with the recipe is, that you have to par boil the potatoes first about 15-20 mins so that they are soft but not over cooked as I found (after 30 mins of cooking that the potatoes were still hard, so I had to take them out, and boil them on high heat for 15 mins and then put back in the curry for another 10 mins). Otherwise a great curry and will definately make again.

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• amj

  03 November 2012

  amj rated and commented on this recipe

  

  Did not like this recipe at all. Don't know how they managed to get a lovely rich brown looking curry sauce in the photo above. With all that passatta, what I got was basically a very red very heavy tomato sauce, nothing like a curry in any way. Disappointing.

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• cadamsons

  29 January 2013

  cadamsons rated and commented on this recipe

  

  Loved this! I also put in more than 2 potatoes and had to cook it for a little longer than the recipes says but it tasted amazing and much healthier than a take-away! :)

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http://www.bbcgoodfood.com/recipes/725640/

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Ingredients

• 1 tbsp sunflower oil
• 1 onion , chopped
• 6 chicken thigh fillets, cubed
• 2 potatoes , cut into small cubes
• 2 tbsp mild curry paste
• 500g tomato passata (or whizz up a 400g can plum tomatoes with 100ml water until smooth)
• 200g fine green beans
• 150g pot natural yogurt (use full-fat to avoid curdling)
• plain rice or naan bread , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Super healthy

Ingredients

• 1 tbsp sunflower oil
• 1 onion , chopped
• 6 chicken thigh fillets, cubed
• 2 potatoes , cut into small cubes
• 2 tbsp mild curry paste
• 500g tomato passata (or whizz up a 400g can plum tomatoes with 100ml water until smooth)
• 200g fine green beans
• 150g pot natural yogurt (use full-fat to avoid curdling)
• plain rice or naan bread , to serve

Per serving

333 kcalories, protein 36.0g, carbohydrate 26.0g, fat 10.0 g, saturated fat 3.0g, fibre 3.0g, sugar 10.0g, salt 1.34 g

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