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Indian chicken curry
Indian chicken curry
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quick and easy tangy Indian curry with tomatoes and beans, perfect for busy weeknights.
Ingredients:
  • 9.20 gm olive oil
  • 6 x 150g single chicken breast fillets
  • 1 brown onion, cut into thin wedges
  • 87.50 gm Pataks Balti curry paste
  • 255.00 gm salt reduced chicken style liquid stock
  • 400g can diced tomatoes
  • 500g kumara (orange sweet potato), peeled, cut into 2cm pieces
  • 200g green beans, topped, halved
  • 300.00 gm Basmati rice, cooked, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat up 1 teaspoon of oil. Add the chicken and cook each side for 2 to 3 minutes until browned. Slice the chicken.
  • In a pan over medium heat, heat the remaining oil. Sauté the onion for 5 minutes. Stir in the curry paste and cook for 1 minute. Add the stock, tomatoes, and kumara, cover, and bring to a boil. Reduce the heat to medium-low and simmer partially covered for 10 minutes.
  • Place chicken in a hot frying pan, cover, and cook for 5 minutes. Add beans, cover, and continue cooking for another 5 minutes or until chicken is fully cooked. Serve alongside rice.

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