Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Chicken, potato & green bean curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 onionchopped
- 6 chicken thighfillets, cubed
- 2 potatoescut 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 breadto serve
Nutrition: per serving
- kcal333
- fat10g
- saturates3g
- carbs26g
- sugars10g
- fibre3g
- protein36g
- salt1.34glow
Method
step 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.
step 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.
