Chicken massaman curry

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

Serves: 4


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.