Chicken, potato & green bean curry

30-60 minutes 4 servings 400 kcal or less chicken recipes chicken thigh chicken thighs curry paste curry recipes easy chicken curry easy recipes everyday recipes green bean green beans healthy recipes indian recipes mains midweek meal recipes naan bread natural yogurt potato potatoes quick chicken curry superhealthy recipes tomato passata

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Source

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

Method

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.