Chicken Massaman Curry
Simple, sugar-free, slow cooked and sensational! This chicken massaman curry is a winner! Great for an easy weekday dinner, or to cook for the masses!
- 4 chicken thighs approximately 0.9lb/450g
- 2 tbsp lemon grass minced
- 2 garlic cloves crushed
- 2 tbsp ginger fresh grated
- 2 tbsp fish sauce
- 4 oz (114g tin) massaman curry paste
- 1 cup chicken stock
- 14 oz (400ml) coconut milk 1 tin
- 15 oz (400g) sweet potato diced (approximately 1 large or 2 small)
- 1 carrot diced
- 2 tsp olive oil
- cilantro garnish when serving
- naan to serve
- jasmine rice to serve
Cut chicken into bite size pieces
Combine chicken, lemongrass, ginger, fish sauce, garlic and 2 tablespoons of curry paste in a large bowl. Mix well and marinade for 60 minutes.
Heat olive oil in a large fry pan or crockpot.
Add chicken and remaining curry paste and fry off until chicken is lightly browned - about 5 minutes
Add stock and coconut milk and stir until combined. Then add carrot and sweet potato.
Bring to the boil, the simmer partially covered for 45-60 minutes or until carrot and sweet potato are cooked. I tend to simmer covered for half the cooking time, then uncovered for the other half. If it's getting too thick, place the lid back on for remaining cooking time.
Serve with jasmine rice, naan and a garnish or cilantro
Calories: 779kcalCarbohydrates: 65gProtein: 27gFat: 45gSaturated Fat: 25gCholesterol: 104mgSodium: 1167mgPotassium: 981mgFiber: 5gSugar: 9gVitamin A: 22175IUVitamin C: 7.3mgCalcium: 135mgIron: 6mg