Chicken, potato & green bean curry

Chicken, potato & green bean curry

  • 1
  • 2
  • 3
  • 4
  • 5
(22 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.
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 :)
27th Mar, 2011
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:)
9th Mar, 2011
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
3rd Jan, 2011
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!
29th Oct, 2010
Would add more curry next time around. Excessively mild.
13th Oct, 2010
I used philidelphia instead of yoghurt and it worked very well. Not a bad curry at all.
20th Aug, 2010
This was ok but definitely not my favourite curry recipe on here- a bit too tomatoey and mild for my liking!
16th Aug, 2010
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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?