Chicken, potato & green bean curry

• sunflower oil↗1 tbsp
• onion↗1

  chopped

• 6 chicken thigh↗

  fillets, cubed

• potatoes↗2

  cut into small cubes

• mild curry paste↗2 tbsp
• tomato passata↗500g g

  (or whizz up a 400g can plum tomatoes with 100ml water until smooth)

• fine green beans↗200g g
• pot natural yogurt150g g

  (use full-fat to avoid curdling)

• plain rice or naan bread↗

  to serve

Step-by-step instructions

1. 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. 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.