Step 1

Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until browned. Slice.

Step 2

Heat remaining oil in frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes. Add curry paste. Cook, stirring, for 1 minute. Add stock, tomatoes and kumara. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes.

Step 3

Add chicken to frying pan. Cover. Cook for 5 minutes. Add beans. Cook, covered, for a further 5 minutes or until chicken is cooked through. Serve with rice.