Chicken, potato & green bean curry

Chicken, potato & green bean curry

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(13 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 1 tbsp sunflower oil
    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
    Onion

    Onion

    un-yun

    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
    Potato

    Potato

    po-tate-oh

    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

Method

  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, questions and tips

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Yabayee's picture
Yabayee
16th Sep, 2014
2.55
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
4th Jan, 2014
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
29th Jan, 2013
5.05
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
3rd Nov, 2012
1.05
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
9th Feb, 2012
4.05
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.
Twinklebum99
4th Aug, 2011
5.05
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
9th May, 2011
Call me naive but I don't cook a lot haha. How long do you need to parboil the potatoes for? Thankyou :)
messyjessie86
27th Mar, 2011
5.05
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
9th Mar, 2011
4.05
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
dragonma5306
3rd Jan, 2011
4.05
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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liam2010's picture
liam2010
15th Nov, 2014
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
goodfoodteam
26th Nov, 2014
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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