30 MINUTE MASSAMAN CHICKEN CURRY (MILD)

30 MINUTE MASSAMAN CHICKEN CURRY (MILD)

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.

Serves 2

Ingredients

400g free range chicken thighs
3 tablespoons massaman curry paste
165ml tin coconut milk
1 pinch of sugar
1 lime
1/4 cup cashews
1 cup long grain rice
4 - 5 chat potatoes

Cook rice
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.

Cook curry
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.

To serve
Divide rice between bowls then top with curry.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

January 31, 2017 by Timothy Ryder
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