Chicken, Potato & Green Bean Curry
This hearty chicken curry recipe is a comforting combination of tender chicken, potatoes, and green beans simmered in a flavorful curry tomato sauce. The dish is finished off with a creamy touch of natural yogurt, making it a satisfying meal that pairs perfectly with rice or warm naan bread. It's a delicious and easy-to-make dish that will warm you up from the inside out.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 333 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1.34 milligram of sodium
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