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20150626_222354

Thai Massaman Chicken Curry (gluten free)

 

I love this curry, it is dead easy to make and it tastes great. The potatoes really make the dish because they absorb so much flavour

I used a shop bought paste in this curry to accommodate those who don’t want to go to the trouble of making their own.

CHECK THE LABEL TO ENSURE IT IS GLUTEN FREE IF THIS IS IMPORTANT TO YOU.

You will find a recipe for my homemade Massaman Paste here as part of my fish curry recipe.

20150626_222354

Ingredients

Allergens : Gluten Free, Lactose Free
Chicken Breasts - 1 per person
Massaman Curry Paste ( I used Mae Ploy) - 75g
Coconut Milk - 2 tins
Onion - 1 large
Potatoes - 650g about 4 large
Water - 1 coconut tin full
Paprika - 2 tsp
Black Pepper - 1tsp
Salt - 1/4 tsp
Oil - 5 tbsp
Your Favourite Rice - Follow the directions on the packet

Instructions

1
Getting Ready... You will need 1 pan preferably a deep one like a wok for the sauce and 1 non stick pan for the chicken, 1 wooden spoon, 1 chopping board for the onions and potatoes and 1 for the raw chicken, 1 pot for the rice, 1 pan to cook the chicken on.
2
Top and Tail the onion then cut into 1/2 inch cubes, peel then do the same with the potatoes. Weigh out 75g of curry paste.
3
Heat a 2 tbsp of oil in the pan or wok then add the curry paste, onions and potatoes.
4
Stir well so that everything is nicely covered in the paste and to ensure it doesn't stick to the pan.
5
Add the coconut milk then fill one of the cans with water and add that too.
6
Stir well, turn the heat right down and leave for 15-20 minutes.
7
Cook your rice as per the packet, when cooked cool it down and wash the starch off by pouring the rice into a sieve and running cold water over it till it is cold. Do it in batches if you don't have a sieve large enough. This is how you get fluffy rice.
8
You can either butterfly the chicken or if you don't know what that is then cut it length ways into strips, you should get about 6 out of each breast.
9
Add 3 tbsp of oil to a bowl then add the pepper, salt and paprika, mix then add the chicken and mix really well so the chicken is coated in the mix.
10
Heat the pan then add the chicken one piece at a time so that each is flat on the pan. Cook for about 4 minutes either side. This totally depends on how big the pieces are. Cut into a piece to make sure one is cooked before you serve it.
11
To serve, ensure everything is nice and hot then place the chicken in to a bowl or on the plate and add the sauce with potatoes and onions on top with the rice on the side.
12
Blitz some unsalted peanuts in a food processor and serve on top or dried onions or do as I do and make crispy onion rings.
    • Cormac
    • 9th February 2018
    Reply

    Deffo doing this tonight. Hope all is well.

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