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Diced Chicken Breast Massaman Curry
Diced Chicken Breast Massaman Curry

Diced Chicken Breast Massaman Curry

with Zesty Jasmine Rice

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.

Tags:
Rapid
Allergens:
Sesame
Celery

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.

Total20 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

1

Carrot

2

Garlic Clove**

150

Jasmine Rice

1

Thai Style Spice Blend

(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

Nutritional information

Energy (kcal)702 kcal
Energy (kJ)2939 kJ
Fat25.9 g
of which saturates17.3 g
Carbohydrate73.6 g
of which sugars7.1 g
Protein42.6 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Pan
Sieve
Lid
Large Saucepan
Zester

Instructions

Start the Prep
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).

Get Frying
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.

Cook the Rice
3

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.

Build the Flavour
4

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. 

Simmer your Curry
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 4-5 mins of cooking, add the cavolo nero to the pan and cook until wilted and piping hot. TIP: Discard any tough stalks from the cavolo nero before cooking. 

Finish and Serve
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!

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