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Chicken, potato & green bean curry

Chicken, potato & green bean curry

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Rating: 4 out of 5.26 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal333
fat10g
saturates3g
carbs26g
sugars10g
fibre3g
protein36g
low insalt1.34g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

Rating: 4 out of 5.26 ratings
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