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curry chicken with vegetables in a copper pot

Curry chicken with currants and beans

A healthy curry chicken dish bursting with fresh flavours, this recipe is a perfect mid-week dinner regardless of the weather outside!


Serves: Serves 4

Number of ingredients: 12 Ingredients

To prep: 15 Minutes Prep

To cook: 10 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 2675kJ

  • Protein: 59.3g

  • Fat (total): 20g

  • - Saturated Fat: 4.9g

  • Carbohydrate (total): 55.4g

  • - Sugar : 25.8g

  • Fibre: 6.8g

  • Sodium: 288mg


1 tablespoon light cooking oil

1 large brown onion

2-3 garlic cloves, crushed

700g chicken breast or thigh fillets, trimmed, cut into strips

2 tablespoons Keens curry powder (a basic non-spicy powder)

375ml can evaporated skim milk

1 tablespoon coconut essence

4 tablespoons currants / small sweet rindless raisins

400g green beans, trimmed, cut in thirds

2 cups cooked Doongara rice (low GI rice)

Fresh coriander to serve

2 cucumbers, peeled, sliced to serve


  1. Heat oil in frypan over low heat. Add onion and cook until soft and translucent.
  2. Turn heat up to medium and add chicken and garlic. Cook for several minutes until the chicken has turned slightly golden.
  3. Add curry powder and stir well. Cook until fragrant – the point when the spices start wafting from the pan.
  4. Turn heat down to low and add evaporated milk, coconut essence and currants.
  5. Simmer for around 5 minutes and throw in the green beans. Continue to simmer for another few minutes then turn off heat.
  6. Serve rice topped with curry, a handful of coriander and a side of cucumber.