Chicken currry with green beans

Chicken curry with green beans

Category: Main meal | Serves: 2

Prep time: 10 minutes | Cooking time: 45 minutes


2 teaspoons sunflower oil

1 small onion, finely chopped

1cm (1/2in) piece fresh root ginger, peeled and finely chopped

1 clove garlic, crushed

4-5 teaspoons medium curry powder (or paste)

4 skinless, boneless chicken thigh fillets (about 300g/10 1/2 oz total weight), cut into bite-sized pieces

100ml (3 1/2fl oz) chicken stock

4 tablespoons reduced-fat creme fraiche

1 teaspoon tomato puree

Freshly ground black pepper, to taste

100g (3 1/2 oz) green beans, trimmed and halved or cut into 4cm (1 1/2 in) lengths

20g (3/4oz) ground almonds

Chopped fresh coriander, to garnish (optional)

  1. Heat sunflower oil in a non-stick saucepan. Add onion, fresh ginger and garlic; cook gently for about 5 minutes or until onion begins to soften, stirring occasionally. Stir in curry powder; cook for 1 minute, stirring. Add chicken; cook over a medium heat for about 5 minutes or until chicken is lightly coloured all over, stirring occasionally.
  2. Stir in stock, creme fraiche, tomato puree and black pepper. Bring to the boil, stirring; reduce heat, cover and simmer for 15 minutes, stirring occasionally. Stir in green beans; cover and cook for a further 10-15 minutes or until chicken and beans are cooked and tender, stirring occasionally.
  3. Stir in ground almonds; simmer, uncovered, for 1 -2 minutes or until sauce is thickened. Garnish with chopped coriander, if desired. Serve with cooked rice.

Cook's tips

  • For a stronger curry flavour, use a hot curry powder or curry paste o your choice and add to taste.


  • Skinless, boneless chicken breast fillets or turkey thigh meat can be substituted for the chicken thigh fillets, if desired.

Nutritional information

Chicken Curry and Green Beans