Chicken, potato & green bean curry

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 333
  • fat 10g
  • saturates 3g
  • carbs 26g
  • sugars 10g
  • fibre 3g
  • protein 36g
  • salt 1.34g

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
MPU 2

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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