Creamy Chicken Curry

Name: Creamy Chicken Curry with Green Beans
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 260 grams Diced British Chicken Thigh; 30 grams Tomato Puree; 1 pot(s) Sri Lankan Style Curry Powder; pot(s) Sri Lankan Curry Powder; ½ sachet(s) Chicken Stock Powder; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 150 grams Green Beans; 1 unit(s) Red Chilli; 112.5 grams Creme Fraiche; 2 unit(s) Plain Naans; 5000 milliliter(s) Water for the Curry

with Green Beans

Recipe Development TeamUpdated on November 04, 2025

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Calories

846 kcal

Protein

47g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Milk
Cereals containing gluten
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

260 grams

Diced British Chicken Thigh

30 grams

Tomato Puree

1 pot(s)

Sri Lankan Style Curry Powder

pot(s)

Sri Lankan Curry Powder

½ sachet(s)

Chicken Stock Powder

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

150 grams

Green Beans

1 unit(s)

Red Chilli

112.5 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

Not included in your delivery

5000 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3541 kJ

Energy (kcal)846 kcal

Fat33.6 g

of which saturates14.5 g

Carbohydrate85.2 g

of which sugars20.4 g

Dietary Fibre7.9 g

Protein47 g

Salt3.2 g

Potassium50.6 mg

Calcium1.8 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Preheat your oven to 180°C. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken. Season with a pinch of salt and pepper. Stir and cook until browned, turning occasionally, about 5 mins. Tip: You may need to do this in batches if your pan is small - you want the chicken to brown, not stew. Once cooked, add all the chicken back into the pan (if you've cooked in batches).

Add the tomato purée and Sri Lankan curry powder to the chicken in the pan. Stir together and cook for 1-2 mins. Pour in the chopped tomatoes, chicken stock powder and water (amount specified in the ingredient list). Stir to dissolve the stock, season with salt and pepper, and bring to the boil. Reduce the heat to low and simmer until the curry has thickened slightly, 10 mins. TIP: If it gets too thick, just add a splash of water.

While the curry bubbles away, trim the green beans and cut into thirds. Halve the red chilli and remove the seeds, then chop finely. Do any washing up whilst you have a moment.

Once the curry has cooked for 10 mins, add the green beans, cover with a lid (or some foil) and simmer until the beans are tender and the chicken is cooked, 5-6 more mins. Important: The chicken is cooked when no longer pink in the middle! Remove from the heat and stir in the creme fraiche. Season to taste with salt and pepper.

In the meantime, remove the naan bread from it's packaging and pop onto the middle shelf of the oven until warm, 3-4 mins. Remove from the oven and cut into slices.

Taste and add more salt and pepper to the curry if you think it needs it. Divide the curry between your bowls, adding a sprinkling of chopped chilli for those who want a bit of a kick. Serve with the slices of naan to soak up the sauce. Enjoy!