Light Massaman Chicken and Potato Curry

Light massaman chicken and potato curry recipe
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£3.16
Per Serving %RI
Energy (Kcal) 496
Protein 36g
Carbs 32g
Sugar 7g
Fat 23g
Sat Fat 9g
Fibre 6g
Salt 1.6g

Method

Boil the potatoes in slightly salted water for 5 minutes with the lid on and then drain.

Heat the oil in a large casserole dish or large frying pan with deep sides.

Add the onion, cinnamon and chilli and cook until the onions have softened.

Now add the cubed chicken and continue frying until the chicken turns white. Pop in the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water, bring to the boil then reduce to a simmer and cook for 15 minutes. Stir in the kale and cook for a further 5 minutes and serve with chopped unsalted peanuts.

Ingredients

400g Smooth potatoes (such as Desiree), cut into 2 ½ cm cubes

450g chicken breast, cut into chunks

2 red onions, roughly chopped

2tbsp ground nut oil

150g kale

1 can reduced fat coconut milk

3tbsp massaman curry paste

5 kaffir lime leaves

1 cinnamon stick

1tbsp fish sauce

1 red chilli, de-seeded and chopped

50g unsalted peanuts to serve

400g Smooth potatoes (such as Desiree), cut into 2 ½ cm cubes 450g chicken breast, cut into chunks 2 red onions, roughly chopped 2tbsp ground nut oil 150g kale 1 can reduced fat coconut milk 3tbsp massaman curry paste 5 kaffir lime leaves 1 cinnamon stick 1tbsp fish sauce 1 red chilli, de-seeded and chopped 50g unsalted peanuts to serve

You may also like

Spanish Style Potato, Prawn and Chorizo Salad Recipe

Spanish Potato, Prawn and Chorizo Salad Recipe

Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!

  • Prep in: 20 mins
  • Cook in: 15 mins
Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney

Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch. 

  • Prep in: 10 mins
  • Cook in: 20 mins
Patatas Bravas with Chorizo in Red Wine Sauce

Patatas Bravas with Chorizo in Red Wine Sauce

Patatas Bravas with Chorizo in Red Wine Sauce

Treat yourself to a taste of Spain! Packed with chorizo and red wine, this is sure to please a crowd.

  • Prep in: 10 mins
  • Cook in: 20 mins
Alex Mackay’s baked King Edwards with asparagus, poached egg & tomato dressing with basil recipe

Alex Mackay’s Baked King Edwards with Asparagus, Poached Egg & Tomato Dressing with Basil Recipe

“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."

  • Prep in: 5 mins
  • Cook in: 25 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union