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Massaman chicken curry recipe Recipe

Name: Massaman chicken curry recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 400g Desiree potatoes, cut into 2 1/2cm cubes; 450g chicken breast, cut into chunks; 2 red onions, roughly chopped; 2 tbsp vegetable oil; `50g kale; 1 can reduced fat coconut milk; 3 tbsp massaman curry paste; 5 kaffir lime leaves; 1 cinnamon stick; 1 tbsp fish sauce; 1 red chilli, de-seeded and chopped; 50g unsalted peanuts to serve

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Massaman chicken curry recipe. This rich and warming Thai curry is made with reduced-fat coconut milk and potatoes for a filling dinner

Ingredients

400g Desiree potatoes, cut into 2 1/2cm cubes

450g chicken breast, cut into chunks

2 red onions, roughly chopped

2 tbsp vegetable oil

`50g kale

1 can reduced fat coconut milk

3 tbsp massaman curry paste

5 kaffir lime leaves

1 cinnamon stick

1 tbsp fish sauce

1 red chilli, de-seeded and chopped

50g unsalted peanuts to serve

Method

Boil the potatoes in slightly salted water for 5 minutes with the lid on and then drain.

Heat the oil in a large casserole dish or large frying pan with deep sides.

Add the onion, cinnamon and chilli and cook until the onions have softened.

Now add the cubed chicken and continue frying until the chicken turns white. Pop in the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water, bring to the boil then reduce to a simmer and cook for 15 minutes. Stir in the kale and cook for a further 5 minutes and serve with chopped unsalted peanuts.

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