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Chicken Massaman Curry

Chicken Massaman Curry

with Zesty Jasmine Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Massaman Curry in just 20 minutes for a delicious and speedy meal.

Tags:Rapid
Allergens:PeanutCereals containing glutenSoya

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 conflict 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 Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

50 grams

Massaman Style Curry Paste

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

1 sachet

Peanut Butter

(ContainsPeanut)

210 grams

Diced Chicken Thigh

½ unit(s)

Lime

40 grams

Baby Spinach

15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Energy (kcal)790 kcal
Fat39.5 g
of which saturates20.7 g
Carbohydrate73.4 g
of which sugars5.7 g
Protein36.7 g
Salt4.08 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Garlic Press
Frying Pan
Saucepan
Sieve
Lid
Zester
Instructionsarrow up iconarrow up icon
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1

a) Boil a full kettle.
b) Trim the carrot (no need to peel), then slice into 1cm thick rounds.
c) Peel and grate the garlic (or use a garlic press).

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the carrot and fry until starting to soften, 2-3 mins. Stir occasionally.

3

a) While the carrot cooks, pour the boiling water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

4

a) Once the carrot has softened, stir in the garlic and massaman curry paste. Stir-fry for 1 min.
b) Pour in the coconut milk and water for the sauce (see ingredients for amount), then stir through the chicken stock paste and peanut butter until well combined.
c) Bring to the boil.

5

a) Stir the chicken into the sauce and bring back to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
b) Meanwhile, zest and cut the lime into wedges.
c) For the last 2 mins of cooking, add the spinach to the pan a handful at a time until wilted and piping hot.

6

a) When the curry is ready, remove from the heat. Stir in the soy sauce and a squeeze of lime juice, along with a splash of water if you feel it needs it.
b) Taste and season with salt, pepper and more lime juice if needed.
c) Fluff up the rice with a fork and stir through the lime zest.
d) Serve the zesty rice in bowls with the chicken curry on top and a lime wedge alongside for squeezing over. Enjoy!