Chicken, potato & green bean curry

Chicken, potato & green bean curry

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(13 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This mild, creamy curry is a superhealthy way to start the week. Serve with naan breads warm from the oven

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal333
  • fat10g
  • saturates3g
  • carbs26g
  • sugars10g
  • fibre3g
  • protein36g
  • salt1.34g
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  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 chicken thigh fillets, cubed
  • 2 potatoes, cut into small cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 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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  1. Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.

  2. Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.

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Comments (14)

Yabayee's picture

This recipe came along at just the exact right time. I knew I wanted to make a curry with these main ingredients and there was the perfect recipe!

It all cooked beautifully, but my sauce was a little thin and weak. Perhaps I added too much water when making the passata, think I'll leave it out next time.

heather444's picture

Thoroughly enjoyed this curry - nice and mild (flavoursome too!) for those who don't like their curries too hot. Quick and easy to prepare. Would suggest parboiling the potatoes first as otherwise they would be a bit hard if they were just cooked as suggested here.

cadamsons's picture

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! :)

amj789's picture

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.

lisajo29's picture

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.

lurvlyloz's picture

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 :)

char3190's picture

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

Thankyou :)

messyjessie86's picture

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:)

katelevy's picture

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!

dragonma5306's picture

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!

amyb77's picture

Would add more curry next time around. Excessively mild.

bethocallaghan's picture

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

krissyb's picture

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

cheryl654's picture

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.

Questions (2)

liam2010's picture

Has anyone tried this with fish ? or does anyone know if this dish would work if i used fish instead of Chicken ?

goodfoodteam's picture

Hi there, thanks for your question. This would work with fish, you would need something quite firm to ensure it held its shape. Try a firm white fish, and perhaps some prawns as well. 

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