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Chicken massaman curry
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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.
Boost the vegetable count in this curry by stirring in some baby leaf spinach just before serving.
Typical values per serving:
per serving (including cooked rice to serve)
This recipe was first published in April 2017.