zoom Chicken massaman curry

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicken massaman curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken massaman curry

    • Preparation time: 15 minutes
    • Cooking time: 20-25 minutes
    • Total time: 35-40 minutes

    Serves: 4

    Ingredients

    400ml can reduced fat coconut milk
    200ml chicken stock
    100g jar Cooks’ Ingredients Massaman Thai Curry Paste
    1 cinnamon stick
    1 pack essential Waitrose 6 British Chicken Thigh Fillets
    300g Waitrose Miniature Potatoes, halved
    50g cashew nuts or peanuts
    1 red chilli
    ½ x 28g pack fresh coriander, leaves only
    2 salad onions, shredded
    Cooked basmati rice, to serve
    1 lime, cut into wedges

    Method

    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.

    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.

    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    Boost the vegetable count in this curry by stirring in some baby leaf spinach just before serving.

    Comments

    Average user rating

    4 stars

    Glossary