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Dairy-free chicken massaman curry

Satisfy that takeaway urge with our hearty, healthier dairy-free curry. We've packed in plenty of veggies and used coconut milk for its creamy texture and subtly sweet flavour.

Serves 6

Prep Time 15 min

Cooking Time 30 min

Ingredients

  • 400g skinless chicken thigh fillets, diced into 2.5cm chunks
  • 3tbsp massaman curry paste
  • 300g sweet potatoes, peeled and diced into  2cm cubes
  • 375ml coconut milk drink
  • 350g broccoli, cut into small florets
  • 350g cauliflower, cut into florets
  • 2tbsp chopped fresh coriander leaves, to garnish
  • 200g quick-cook  brown rice
  • Spray olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed

Method

  1. Cook the rice according to the pack instructions, then drain and cover.
  2. Meanwhile, spray a pan with oil and set over a medium heat. Add the chicken in 2 batches and cook, stirring, for 2–3 min until golden. Remove from the pan.
  3. Spray the pan with more oil, then add the onion and cook for a few min until soft. Add the curry paste and garlic. Cook, stirring, for 1 min. Add the sweet potatoes and coconut milk drink and bring to the boil. Reduce the heat to low, cover and simmer for 10 min.
  4. Return the chicken to the pan with the broccoli and cauliflower. Cover and simmer for 6–8 min, stirring halfway through. For a thicker sauce, stir through 1 rounded tsp cornflour mixed with 2tbsp cold water for the last 1 min of cooking.
  5. Serve the rice with the curry, garnished with the coriander.

Nutrition per serving

Read more on how we calculate nutrition.
415 22g 9.9g 6.2g 9g 13g 1.2g 71mg 54g 2.3mg

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