Thursday, 3 April 2014

Chicken Massaman Curry...

I love curries. They're really simple to make, and although they take a while to cook if you want to maximise the flavour, you can just leave them to simmer away on their own. Make a big batch & have the leftovers for lunch, or freeze some for those days when you're caught without food in the house. They're also a great dish to make at the end of the week when you've little bits left of lots of different vegetables. 

I've played around with the recipe for Massaman curry a little and this version tastes really great. Make the curry paste in large quantities and freeze in a silicone mould for use another time. If you're going to use a commercially produced paste, just check the ingredients list and choose the one with the most natural ingredients possible. Honestly though, it's really easy to make your own & it will always taste far superior. 

For the paste: 
  • 4 tbsp tomato puree 
  • 1 tbsp Keen almond butter
  • zest & juice of 1 lime
  • 2 tbsp olive oil 
  • 1 lemongrass stalk 
  • 2 garlic cloves
  • 4 cloves
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp sweet paprika
  • 2 tsp smoky paprika
  • 2 tsp chilli flakes
  • salt & pepper 

Add all the ingredients to a food processor & blend to form a thick paste. See I told you it was easy!! 

For the curry: 

  • 1 large chicken fillet 
  • 1 tbsp Massaman paste
  • 1 small sweet potato, chopped
  • 1/2 bell pepper, chopped
  • 1 onion, diced
  • 5 chestnut mushrooms, sliced
  • spinach
  • 1 tbsp coconut cream (or 3 tbsp coconut milk)* 
  • 1 tsp Keen almond butter
  • 150ml homemade chicken/vegetable stock
  • flaked almonds
  • fresh coriander

Start by marinading the chicken in the curry paste for at least 30 minutes. 

Once marinaded, add to a hot wok and cook quickly. 

Remove the chicken from the wok & add the sweet potato with a little coconut oil & 1 tsp of ground cinnamon. Cook for about 5 minutes until slightly softened. 

Next add the onion, peppers & mushrooms. Cook for 2-3 minutes. 

Add back in the chicken, coconut cream, almond butter & stock. Allow to simmer and cook over a gentle heat for 15 minutes. 

Finally add the spinach & cook for 2 minutes to allow it to wilt slightly. 

Garnish with flaked almonds & fresh coriander. This goes perfectly with cauliflower 'rice'.

*I don't like dishes smothered in sauce, so feel free to add more coconut milk if you'd prefer... :) 

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