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.
Cals 1205 · Prot 65 · Carbs 132 · Fat 49
Family-Friendly
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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.
Cals 1205 · Prot 65 · Carbs 132 · Fat 49
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
400 Grams
New potatoes
500 Grams
Shallots
1 Piece
Carrot
1 Piece
Lemongrass
1 Piece
Ginger garlic paste
10 Grams
Red curry paste
10 Grams
Turmeric powder
2 Grams
Cardamom powder
2 Grams
Cinnamon powder
2 Grams
Cumin powder
2 Grams
Peanut butter
30 Grams
Coconut sugar
10 Grams
Lime leaves
3 Piece
Tamarind Paste
15 Grams
Fish sauce
10 ML
Dried bay leaves
1 Piece
Coconut milk
200 ML
Water
100 ML
Tamari
15 ML
Salted peanuts
40 Grams
To serve
Jasmine rice
150 Grams
Water
300 ML
Lime
1 Piece
Fresh coriander
15 Grams

Tips for fussy eaters

Reserve some of the chicken and vegetables, and prepare a mild stir-fry for them. Serve over cooked rice.

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

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, chop the chicken into bite-size pieces. 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.
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 vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemongrass, red curry paste (spicy!)turmericcardamomcinnamon and cumin. Cook for 2 min further until fragrant.
Simmer

5 Simmer

Add the chickencarrots and potatoes. Cook for 2 min. Add the peanut butter, coconut sugar, lime leaves tamarind pastefish sauce, bay leafcoconut 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.

Tips for fussy eaters

Reserve some of the chicken and vegetables, and prepare a mild stir-fry for them. Serve over cooked rice.

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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