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Chicken Thigh Massaman Style Curry
Chicken Thigh Massaman Style Curry

Chicken Thigh Massaman Style Curry

with Carrot, Peas and Jasmine Rice

Recipe Development Team
Recipe Development TeamUpdated on October 07, 2025

Massaman curry is a fusion dish that combines ingredients from both Thai and Indian cuisines, along with influences from Persia and the Malaysia. Its Thai influence can be seen in its richness and dominant flavour, using coconut milk and red curry paste. The dry spices like cumin, coriander, cinnamon, and cardamom are a key part of the dish, giving its unique, warm flavour profile.

Tags:
Medium Spice
New
High Protein
Allergens:
Wheat
Cereals containing gluten
Soya

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Baking Potato

150 grams

Jasmine Rice

1 unit(s)

Onion

1 unit(s)

Carrot

3 unit(s)

British Chicken Thighs

50 grams

Red Thai Style Paste

1 sachet(s)

North Indian Style Spice Mix

180 milliliter(s)

Coconut Milk

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Lime

120 grams

Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

150 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)4139 kJ
Energy (kcal)989 kcal
Fat40.6 g
of which saturates19.8 g
Carbohydrate115.7 g
of which sugars17.7 g
Dietary Fibre11.9 g
Protein48.9 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Lid
Large Saucepan

Cooking Instructions and Tips

Roast the Potato Chunks
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potato into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Cook the Rice
2

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

Stir in the rice and ¼ 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 ½cm thick.

Brown the Chicken
3

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

Once hot, add the chicken thighs and onion wedges. Season with salt and pepper.

Fry until the chicken is seared and browned on all sides, 4-5 mins. Turn 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 cover.

Build the Flavour
4

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

Add the red Thai style paste and North Indian style 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 to the pan.

Stir into 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.

Finishing Touches
5

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, 1-2 mins.

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

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

Serve Up
6

Fluff up the rice with a fork and share between your bowls.

Top with the chicken massaman curry.

Serve with the remaining lime wedges.

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