Chicken massaman curry

Name: Chicken massaman curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400 ml reduced-fat coconut milk; 200 ml chicken stock; 100 g jar Cooks’ Ingredients Massaman Thai Curry Paste; 1 cinnamon stick; 1 pack essential Waitrose 6 British Chicken Thigh Fillets; 300 g Waitrose Miniature Potatoes, halved; 50 g cashew nuts or peanuts; 1 red chilli; 28 g pack fresh coriander, leaves only; 2 salad onions, shredded; Cooked basmati rice, to serve; 1 lime, cut into wedges

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.

3.5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

400ml 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

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.
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.
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.