Chicken Massaman Curry
with Zesty Jasmine Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Massaman Curry in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
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)
210
Diced British Chicken Thigh
½
Lime
100
Chopped Cavolo Nero
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
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 4-5 mins of cooking, add the cavolo nero 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!
