Chicken, potato & green bean curry

Chicken, potato & green bean curry

Chicken, potato & green bean curry

Fixings

1 tbsp sunflower oil

1 onion, hacked

6 chicken thigh filets, cubed

2 potatoes, cut into little 3d squares

2 tbsp gentle curry glue

500g tomato passta
200g fine green beans

150g pot characteristic yogurt (utilize full-fat to abstain from turning sour)

plain rice or naan bread, to serve
Strategy

Heat the oil in an extensive griddle and cook the onion and chicken together over a medium hotness for 5 mins until the onion is delicate.

Include the potatoes, curry glue and passata, bring to the bubble, then cover and delicately stew for 15 mins. Include the beans and a sprinkle of water and cook for 10-15 mins more until all the vegetables are delicate and the chicken is cooked through. Expel from the hotness and blend in the yogurt. Present with rice or naanm