Chicken Potato Curry

This recipe from Good Taste Magazine is fast, fresh, healthy and easy - a perfect weeknight meal!  And only 250 calories per serve.

Ingredients (serves 4)
2 tsp olive oil
500g coliban (washed) potatoes, cut into 2cm chunks
2 medium brown onions, halved, thinly sliced
1 tbs curry powder
500g chicken thigh fillets, trimmed of excess fat, cubed
250mls (1 cup) vegetable stock
125mls (1/2 cup) water
250g green beans, trimmed, halved diagonally
225g (1 1/2 cups) frozen peas
1/2 cup fresh coriander leaves, washed, dried
2 naan bread, to serve

Method
Heat oil in a large saucepan over medium heat. Add potatoes, onions and curry powder and cook, stirring occasionally, for 5 minutes.

Increase heat to high, add chicken and cook for 3 minutes. Add stock, water, and beans. Bring to boil. Reduce heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes. Stir through the coriander. Warm naan bread following packet directions. Serve the curry with warm naan bread.