Chicken potato green bean curry
Ingredients
- 1 tbsp sunflower oil
- 1 onion chopped
- 6 chicken thigh fillets, cubed
- 2 potatoes cut 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 bread to serve
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