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Fragrant Chicken Massaman Curry
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Fragrant Chicken Massaman Curry

Fragrant Chicken Massaman Curry

Three Steps | Ready in 10

Using a few time-saving hacks, our chicken and potato massaman curry can be whipped up in as little as ten minutes. The result? Creamy curry sauce, meltingly tender chicken, fresh veggies and fragrant spices - yes, please. This dish is Thai curry heaven!

Tags:
Spicy

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

75

Massaman Curry Paste

200

Coconut Milk

300

Pre-Cooked Diced Potato

1

Chicken Stock Powder

80

Green Beans

1

Steamed Long Grain Rice

1

Lime

240

Cooked Pulled Chicken

Not included in your delivery

150

Water for the Curry

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Nutritional information

Energy (kcal)704 kcal
Energy (kJ)2946 kJ
Fat26 g
of which saturates17 g
Carbohydrate74 g
of which sugars7 g
Protein43 g
Salt4.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Medium Saucepan
Knife
Lid
Bowl

Instructions

Get Started!
1

Trim the green beans then chop into thirds. Zest and halve the lime. Heat a drizzle of oil in a large saucepan with a lid over medium high heat. Add the massaman paste and cook, stirring, until aromatic, 1 min.

Simmer the Curry
2

Add the coconut milk, chicken stock powder, chicken, potatoes, green beans and water (see ingredients for amounts). Season with salt and pepper, mix well and bring to a simmer. Lower the heat and cover with a lid and simmer until the green beans are just tender and everything is piping hot, 5 mins. Meanwhile, cook the steamed basmati rice according to pack instructions.

Finish Up!
3

Taste the curry and add more salt and pepper to taste. Stir through half the lime zest and add a squeeze of lime juice. Divide the rice between bowls and top with the curry. Scatter over the remaining lime zest and serve with lime wedges. Enjoy!

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