Serves 4

Spiced tomato and yogurt chicken recipe

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Ready in 40 minutes

2 tbsp olive oil
6 skinless chicken breasts, cut into chunks
1 onion, thinly sliced
4 tbsp medium curry paste, such as Balti
400g can cream of tomato soup
200g natural yogurt
150g fine green beans, trimmed
Juice of 1/2 lemon
Small handful chopped fresh coriander, plus extra leaves to serve

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1. Heat half the oil in a large frying pan over a medium-high heat. Add half the chicken and brown all over. Remove with a slotted spoon and set aside. Repeat with the remaining oil and chicken. Set aside.
2. Add the onion to the pan and cook, stirring, for 5 minutes. Stir in the curry paste and cook for 2 minutes. Return the browned chicken to the pan and stir to coat in the curry paste. Add the tomato soup, then fill a quarter of the can with water and add to the pan, along with the yogurt. Bring to the boil, reduce the heat and simmer for 10-12 minutes, until the sauce has thickened up slightly.
3. Meanwhile, bring a small saucepan of water to the boil. Add the beans to the saucepan, cook for 2 minutes, drain, and refresh under cold water. Stir into the curry, cook for 2 minutes, then stir in the lemon juice and chopped coriander. Season to taste.
4. Divide between 4 deep bowls and garnish each with coriander leaves. Serve with rice, naan and a selection of Indian chutneys.

Nutritional info

Per serving: 423kcals, 14.9g fat (2.2g saturated), 59.2g protein, 14g carbs, 9.1g sugar, 2.1g salt

Wine Recommendation

Wine note: the best match for this is a ripe, fruity Australian Semillon-Chardonnay blend.

Other recipes by Kate Belcher

Other Indian recipes

Tomato chutney recipe

Chicken curry recipe

Quick chicken tikka masala recipe

Keema lamb mince recipe

Vegetable curry recipe

Spiced vegetable curry recipe

Biryani-style baked chicken and rice recipe

Kedgeree recipe

Cauliflower and sweet potato balti recipe

A very Anglo-Indian egg curry recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

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