Quick Tomato and Chili Chicken Stew with Green Beans & Naan
  • Prep time: 30 minutes
  • Calories: 800
The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.
  • 1 of Red Onion
  • 1 of Ginger
  • 2 of Garlic Clove
  • 34 Tbsp of Garam Masala
  • 1 of Red Chili
  • 1 Tbsp of Honey
  • 1 400g Pack of Diced Tomatoes
  • 1 400g Pack of Coconut Milk
  • 2 of Chicken Breast
  • 1 Small Bunch of Coriander
  • 1 2 Pack of Naan
  • 120 g of Green Beans

Prepare Ingredients:

Peel and cut 34 of the red onion into wedges. Peel and mince ginger and garlic. Top and tail green beans and slice in half. Slice chicken into strips. Pick coriander leaves (discard stems) and roughly chop. Thinly slice chili.

Cook Aromatics:

Heat oil in a high sided pan over medium-high heat. Add onion and cook until starting to brown, about 2 minutes. Add ginger, garlic, garam masala, honey and chili (to taste) and cook, stirring, for a further 2 minutes, until fragrant and honey is lightly caramelised.

Start Sauce:

Add tomatoes and cook for about 5 minutes. Stir in 12 can coconut milk and season with salt and pepper.

Add Chicken and Beans:

Add chicken and reduce heat to a simmer. Cook for about 10-12 minutes, then add the beans and cook for a further 3 minutes until chicken is just cooked through. Check seasoning and adjust if necessary.

Heat Naan:

While chicken is cooking, heat a frypan over medium heat and heat naan through until warm and pliable. Set aside on a plate.

You Plate It:

Divide chicken curry between bowls and drizzle over any remaining coconut milk if you wish. Sprinkle with chopped coriander and serve with warm naan breads.