1.Heat oil in a large saucepan on medium. Saute onion for 2-3 minutes until softened. Stir through chicken and curry paste and cook for 45 minutes, stirring, until lightly browned.
2.Add stock and potatoes and bring to the boil. Reduce heat and simmer for 20 minutes until potatoes are tender and chicken is cooked through.
3.Stir through chickpeas, coconut cream, beans and tomato. Simmer for 4-5 minutes until vegetables are tender. Serve topped with coriander sprigs and yoghurt. Accompany with steamed rice and poppadoms, if desired.
Green or red curry paste can be used if you prefer a spicier curry.
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