Chicken Thai Massaman Rice

When the water is boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). In a mixing bowl, combine the cornflour with a pinch of salt and a few grinds of pepper. Add the chicken and coat thoroughly. Leave to one side.

Place a frying pan on medium-high heat. Add the cashew nuts (no oil!) and toast until golden brown, shaking the pan constantly, about 5 mins. TIP: Watch the nuts like a hawk as they can burn easily. Remove the cashews from the pan and set aside.

Add a splash of oil to the now empty pan and place on high heat. Once the oil is really hot add the chicken and fry until golden brown all over, then remove and set aside, about 5 mins. TIP: Cook in batches if you have a small pan.

Once again return the empty pan to medium-high heat and add another splash of oil along with the massaman curry paste. TIP: If you don’t want it spicy then add a little less. Stir the paste for 1 minute, then add the coconut milk, chicken and mushrooms. Once the coconut milk comes to the boil, stir in the peanut butter and turn the heat to low. Gently simmer, until the chicken is cooked through, 10 mins. TIP: The chicken is cooked when it is no longer pink in the middle.