Fulham Horticultural Society
Founded 1924
| Chicken, Potato and Green Bean Curry 1 tbsp sunflower oil 1 chopped onion 6 chicken thigh fillets, cubed 2 medium potatoes cut in small cubes 2 tbsp mild curry paste 500g passata (or tin chopped tomatoes) 200g green beans 150g natural yoghurt Heat the oil and cook onion and chicken together for about 5 mins. Add potatoes, curry paste and passata. Bring to boil. Cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for further 10 - 15 mins. Remove from heat and stir in yoghurt. Serve with rice and/or naan. |