After a long working week or just an eventful day the last thing you want to do is spend hours in the kitchen making a hearty meal from scratch.
Well what if i told you that is possible with this 30 minute curry recipe which is so quick and easy. All you need to do is sauté the usual base with chicken, spices, add a couple of cans of chopped tomatoes, some cream to make it creamy and a little more vegetables.
You’ll have to boil some rice of course and warm up some readily bought naan but other than that you’ll have a very happy family with this quick curry recipe and you will save yourself the money and extra calories by not opting for takeout food.
I used green beans here but I can imagine spinach to be lovely substitute.
Creamy Chicken and Green Beans Curry
Start by sautéing the onions with garlic and ginger for a few minutes before adding the chicken and sautéing together on medium heat for 5 minutes or until golden.
Add all spices and after a few minutes once aromatic, add the cans of chopped tomatoes and let it cook for 15 minutes on high to medium heat.
Add the chopped green beans and cream to the pan, mix to combine and allow to cook for 10 more minutes before serving with rice and naan.
- I cut my green beans to 2cm pieces in length and i used 2 cups of cut chopped green beans in this recipe as I really like them. You can use 1 or 1.5 cups of green beans.
- I also used frozen beans as that's what I had in my freezer but feel free to use fresh.