Name: Chicken, potato & green bean curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
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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Chicken, potato & green bean curry

Chicken, potato & green bean curry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.29 ratingsRate

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

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal333
fat10g
saturates3g
carbs26g
sugars10g
fibre3g
protein36g
salt1.34g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, September 2010

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A star rating of 4.3 out of 5.29 ratings

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