Chicken, potato & green bean curry

Chicken, potato & green bean curry

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Kate Carden's picture
Kate Carden
20th Jul, 2019
Quick to put together and a nice easy curry for mid-week dinner
11th Oct, 2018
Made this for my kids age 5 and 3. Read all the comments first. Did not have curry paste so used mild curry powder instead and added it to onions garlic and the meat. Used a can of chopped tomatoes, and added creamed coconut (with water, then reduced the sauce down) as the comments suggested the recipe was lacking and served with brown rice. My kids enjoyed it, in fact they ate it quickly and quietly which was most unusual for them. It was very tasty.
11th Oct, 2018
Made this for my kids 5 and 3. Did not have curry paste so used mild curry powder instead and added it to onions, garlic and the meat. Read all the comments and decided a can of chopped tomatoes sounded better than passata. Also added a wodge of creamed coconut, i added water and reduced the sauce down, as the comments suggested the recipe was lacking and served with brown rice. My children ate it all up, quickly and quietly, which is unusual for them. It was very tasty.
Yabayee's picture
16th Sep, 2014
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.
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.
29th Jan, 2013
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! :)
3rd Nov, 2012
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.
Kate Carden's picture
Kate Carden
20th Jul, 2019
Make sure you’re adding 500g of Passata and not 500ml... I almost made the mistake! 500g of Passata is roughly 350ml. Otherwise I followed the recipe exactly with a bit more potato and used a medium curry paste instead of mild and it was great :)
9th Feb, 2012
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.
4th Aug, 2011
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 :)


liam2010's picture
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
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. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?