Chicken Thigh Massaman Style Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Next, halve and peel the onion, then cut each half into 4 wedges. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.

Heat a drizzle of oil in a large saucepan on high heat.

Add the chicken thighs and onion wedges. Season with salt and pepper.

Fry until seared and browned on all sides, 4-5 mins, turning frequently. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once browned, transfer the chicken and onion to a plate and set aside for now.

Return the (now empty) pan to medium heat with a drizzle of oil. Add the carrot and stir-fry until tender, 4-5 mins.

Add the red Thai style paste and North Indian spice mix. Stir-fry until fragrant, 1-2 mins.

Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then return the chicken and onion back to the pan.

Submerge in the curry sauce and simmer until the sauce has thickened and chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, cut the lime into wedges. 

Once the chicken is cooked, use two forks to shred the thighs into small pieces.

When ready, stir the roasted potato and peas through the curry. Simmer until piping hot, 1 min.

Add a squeeze of lime juice, then remove from the heat.

Taste and season with more salt, pepper or more lime juice to taste. Add a splash of water if it's a little thick.