Easy midweek chicken curry recipe

Posted in Recipes.

Don’t let the word ‘curry’ trick you into thinking packed with heat! Though this recipe involves curry paste and chilli, I assure you it’s as mild and sweet as they come and a brilliant recipe for introducing your little ones to the delicious world of curries.


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  • Prep time : 15 mins
  • Cooking time : 45 mins

Easy chicken curry ingredients

  • 2 tbs olive oil
  • 600g skinless chicken thigh fillets, cut into bite sized pieces
  • 1 onion, diced
  • 1 long green chilli, seeds removed and finely diced
  • 2 tsp finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 3 tbs mild curry paste
  • 400g tin chopped tomatoes
  • 400ml coconut milk
  • 2 tbs crunchy peanut butter
  • 2 tbs brown sugar
  • 200g green beans, trimmed
  • 3 tbs chopped coriander
  • salt and pepper


  • Preheat the oven to 180°C. Find a casserole pot which can be used on the stove top and in the oven.
  • Heat the olive oil in a casserole pot over medium heat. Add the onion, garlic, ginger, chilli and chicken to the pot. Cook, stirring for five minutes until the chicken has browned slightly.
  • Add curry paste. Cook, stirring for another minute, until fragrant.
  • Season with salt and pepper. Stir in tomatoes, coconut milk, peanut butter and brown sugar until combined.
  • Cover and bake for 20 minutes. Stir in beans and cook a further 15 minutes until the chicken is cooked all the way through, beans are tender and the sauce has thickened.
  • Before serving, stir through the coriander.


  • This recipe serves four. Serve with rice and your favourite steamed vegetables, yum!

Browse our recipe section for more great meal ideas and treats to try. 


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