Diced Chicken Breast Massaman Curry
with Zesty Jasmine Rice
- Sesame
- Celery
Looking for a quick and tasty midweek dinner option? Try cooking up our Diced Chicken Breast Massaman Curry in just 20 minutes for a delicious and speedy meal.
Ingredients
1
Carrot
2
Garlic Clove
150
Jasmine Rice
1
Thai Style Spice Mix
(Contains: Sesame)
75
Massaman Curry Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains: Celery)
260
Diced British Chicken Breast
½
Lime
100
Chopped Cavolo Nero
Not included in your delivery
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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).
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.
a) While the carrot cooks, pour the boiled 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.
a) Once the carrot has softened, stir in the garlic, Thai style spice blend and massaman curry paste. Stir-fry for 1 min.
b) Pour in the coconut milk and water for the sauce (see pantry for amount). Add the veg stock paste. Stir until well combined.
c) Bring to the boil.
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.
a) When the curry is ready, remove from the heat. Add 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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The curry sauce is full of flavour, and the lime-zested rice is a particular highlight. Some find the spice level quite bold, so those with a lower heat tolerance may want to adjust the amount of curry paste used.
- Ease of prep: This is a quick and straightforward midweek cook that comes together with minimal effort.
- Suggestions: Slice the carrots thinner than 1cm so they soften more quickly; adding extra carrots is an easy way to boost the vegetable content. Some felt the dish would benefit from the addition of peanuts, which would complement the Massaman flavours well.
- Next-day meals: Portions lean on the smaller side, so consider supplementing with extra vegetables or a side if cooking for hungrier appetites.
