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Chicken massaman curry

Chicken massaman curry

By Sofia Khoury
15’ Prep time
25’ Cook time
40’ Total time
680 Calories
4 Serving

Summary

This thai curry uses tender chicken, halved miniature potatoes, a fragranat curry paste and fresh chilli, corriander and lime. it is served with soft, fluffy basmati rice.
Sofia Khoury 0 Followers

Step by Step

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Step 1

Place the coconut milk, stock, curry paste and cinnamon stick in a large saucepan and bring to a simmer. Cut the chicken into cubes and add to the pan with the potatoes. Cook gently for 20-25 minutes until the potatoes are tender and the chicken is cooked through with no pink meat remaining.
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Step 2

Meanwhile, toast the cashew nuts or peanuts in a small non-stick frying pan for 3-4 minutes until golden brown. Deseed the chilli and slice it into long shreds. Set aside.
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Step 3

Divide the curry among 4 bowls and scatter with the toasted nuts, coriander leaves, chilli and salad onions. Serve with rice and lime wedges for squeezing over.

Ingredient

  • Red chilli
    Red chilli
    1
  • Salad onion
    Salad onion
    2
  • Reduced-fat coconut milk
    Reduced-fat coconut milk
    400 mls
  • Chicken stock
    Chicken stock
    200 mls
  • Coriander
    Coriander
    28 grams
  • Waitrose miniature potatoes
    Waitrose miniature potatoes
    300 grams
  • Cashew nut
    Cashew nut
    50 grams
  • Cinnamon stick
    Cinnamon stick
    1
  • Cooks’ ingredients massaman thai curry paste
    Cooks’ ingredients massaman thai curry paste
    100 grams
  • Essential waitrose 6 british chicken thigh fillets
    Essential waitrose 6 british chicken thigh fillets
    1 pack
  • Lime
    Lime
    1

Nutrition Facts

View nutrition facts
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