This recipe uses store bought massaman curry paste to speed up the prep time to a quick 30 minutes. Made with free range chicken thighs, coconut milk, chat potatoes, cashews and fresh lime.
30 Minutes. A simple curry the whole family will enjoy. Gluten free.
400g free range chicken thighs
3 tablespoons massaman curry paste
165ml tin coconut milk
1 pinch of sugar
1/4 cup cashews
1 cup long grain rice
4 - 5 chat potatoes
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until water has completely absorbed. Cover pot with lid,
remove from heat and set aside minimum 15 minutes. Fluff with fork.
Prepare chicken & veg
Cut chicken into bite sized pieces. Combine in a bowl with å drizzle of olive oil, salt and pepper. Quarter the potatoes. Juice the lime.
Bring a deep fry pan or pot with a lid to high heat with a drizzle of olive oil. Add curry paste and saute for 1 – 2 minutes until fragrant. Add chicken and cook for 2 – 3 minutes. Add the potato and coconut milk. Cook covered for 15 minutes on a low heat.
Remove lid and stir through half of the lime juice, a pinch of sugar, cashews and season with salt. Cook for a further 5 minutes, uncovered.
Divide rice between bowls then top with curry.
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