Chicken, potato & green bean curry

Chicken, potato & green bean curry

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(22 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

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

  • 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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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!
amyb77
29th Oct, 2010
4.05
Would add more curry next time around. Excessively mild.
bethocallaghan
13th Oct, 2010
4.05
I used philidelphia instead of yoghurt and it worked very well. Not a bad curry at all.
krissyb
20th Aug, 2010
3.05
This was ok but definitely not my favourite curry recipe on here- a bit too tomatoey and mild for my liking!
cheryl654
16th Aug, 2010
4.05
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.

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