Curry Twist Recipe

Name: Curry Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g chicken thigh fillets (fat trimmed cut into quarters); ¼ cup curry paste (butter chicken); ⅔ cup yogurt (low-fat natural); 2 teaspoons garam masala; 2 garlic cloves (minced); 2 teaspoons vegetable oil; 1 cup tomato puree; pepper (to taste); ¼ cup light cream; ⅓ cup coriander (leaves chopped); 300 g green beans (trimmed and halved); 2 tablespoons sliced almonds (flaked); 4 slices sourdough bread (to serve)

Servings: persons

600 g chicken thigh fillets (fat trimmed cut into quarters)
¼ cup curry paste (butter chicken)
⅔ cup yogurt (low-fat natural)
2 teaspoons garam masala
2 garlic cloves (minced)
2 teaspoons vegetable oil
1 cup tomato puree
pepper (to taste)
¼ cup light cream
⅓ cup coriander (leaves chopped)
300 g green beans (trimmed and halved)
2 tablespoons sliced almonds (flaked)
4 slices sourdough bread (to serve)

1
Combine chicken, curry paste, yogurt, garam masala and half the garlic in a glass or ceramic bowl, cover and chill for 10 minutes to marinate.
2
Heat half the oil in a medium saucepan over moderately high heat and add chicken mixture and cook and stir for 5 minutes.
3
Stir in tomato puree and season well with pepper and bring to the boil and then reduce heat, simmer covered for 20 minutes or until chicken is cooked and then add cream to chicken mixture; cook and stir for 2 minutes and then remove from the heat and stir in coriander.
4
Meanwhile cook beans in a medium saucepan of boiling water for 3 minutes or until just tender and then drain.
5
Heat remaining oil in same pan over moderate heat and add remaining garlic and cook and stir for 30 seconds or until fragrant and add the beans, toss to combine.
6
Spoon butter chicken and beans into serving bowls and sprinkle with almonds and serve curry with bread.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 600 g chicken thigh fillets (fat trimmed cut into quarters), ¼ cup curry paste (butter chicken), ⅔ cup yogurt (low-fat natural), 2 teaspoons garam masala, and more.

Yes, Curry Twist falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Twist

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