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Chicken massaman curry

Chicken massaman curry

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.

4 out of 5 stars(8) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Ingredients

  • 400ml reduced-fat coconut milk
  • 200ml chicken stock
  • 100g jar Cooks’ Ingredients Massaman Thai Curry Paste
  • 1 cinnamon stick
  • 1 pack/s 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.

Cook’s tip

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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,850kJ/ 680kcals

Fat

31g

Saturated Fat

11.6g

Carbohydrates

65.5g

Sugars

7.3g

Fibre

3.9g

Protein

34.7g

Salt

2.1g

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