Chicken massaman curry


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


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.

Cook’s tip

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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,850kJ
Fat 31g
Saturated Fat 11.6g
Carbohydrate 65.5g
Sugars 7.3g
Protein 34.7g
Salt 2.1g
Fibre 3.9g

per serving (including cooked rice to serve)

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4 stars

Average user rating Based on 12 ratings

This recipe was first published in Thu Apr 20 09:08:57 BST 2017.