Chicken and Potato Massaman Curry

with Jasmine Rice
Massaman is a relatively mild Thai curry which marries local flavors with Middle Eastern spices like cardamom, cumin and cinnamon.
871 Reviews
Cals 1086 · Prot 60 · Carbs 140 · Fat 38
Family Friendly
Try Hello Chef Now
30 min
Chicken and Potato Massaman Curry with Jasmine Rice
Massaman is a relatively mild Thai curry which marries local flavors with Middle Eastern spices like cardamom, cumin and cinnamon.
871 Reviews
Cals 1086 · Prot 60 · Carbs 140 · Fat 38
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
300 Grams
New potatoes
250 Grams
Shallots
1 Piece
Carrot
1 Piece
Lemongrass
1 Piece
Ginger garlic paste
10 Grams
Red curry paste 7*
10 Grams
Turmeric powder
2 Grams
Cardamom powder
2 Grams
Cinnamon powder
2 Grams
Cumin powder
2 Grams
Peanut butter 1*9*
30 Grams
Coconut sugar
10 Grams
Lime leaves
3 Piece
Tamarind paste
15 Grams
Fish sauce 6*
10 ML
Dried bay leaves
1 Piece
Coconut milk
200 ML
Water
100 ML
Tamari 9*
15 ML
Salted peanuts 1*
40 Grams
To serve
Jasmine rice
150 Grams
Water
300 ML
Lime
1 Piece
Fresh coriander
15 Grams

Allergens

*7 Crustaceans, *1 Peanuts, *9 Soya, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4539 / 1086
Fats (g) 37.8
of which saturated (g) 13.9
Carbohydrates (g) 140
of which sugars (g) 17.4
Fibers (g) 15.8
Proteins (g) 59.6
Salt (g) 5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

1 Boil potatoes

Wash the potatoes and chop them into small pieces. Cook in salted boiling water for 12 min. Drain.
Prep

2 Prep

Meanwhile, peel and chop the shallots. Peel the carrots and chop into small batons. Finely slice 5/7.5/10 cm of the lemongrass. Keep the rest whole. Chop the chicken into bite-sized pieces.
Boil rice

3 Boil rice

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Start curry

4 Start curry

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemongrass, red curry paste (spicy!), turmeric, cardamom, cinnamon and cumin. Cook for 2 min further until fragrant.
Simmer

5 Simmer

Add the chicken, carrots and potatoes. Cook for 2 min. Add the peanut butter, coconut sugar, lime leaves tamarind paste, fish sauce, bay leaf, coconut milk, measured water and the big piece of lemongrass. Cover and simmer for 10 min.
Serve

6 Serve

Slice the lime into wedges and chop the coriander leaves. Season the curry with a squeeze of lime juice and the tamari if needed. Serve the curry over the jasmine rice. Garnish with the peanuts, coriander and any remaining lime wedges.
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