zoom Chicken massaman curry

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    Chicken massaman curry

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    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.

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    Cook’s tip

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


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