Super Simple Supper: Chicken Massaman Curry

14 Mar

Currying favour

Not all suppers can simmer for hours.  Some dinners are frantic, some evenings feel short.  This is a tasty, comforting bowl of creamy curry and fragrant rice that you can whip up after work, whilst helping with homework or dusting your doilies.  It takes less than an hour but with very little effort involved and will fill four rumbling bellies, easy.

To buy:

*70g massaman curry paste (I use Blue Elephant)   *a glug of oil   *500g chicken breast chunks   *1 tin of coconut milk   *4 or five handfuls of potatoes   *a big splash of hot water   *2 tbsp palm sugar   *half a tbsp of fish sauce   *1 tbsp of crushed ginger or pickled ginger   *salt and pepper   *handfuls of cashew nuts   *a big handful of coriander   *jasmine rice, 60g per person.

To make:

1. Pop the oil, paste and ginger in a wok over a fairly high heat and add the chopped chicken.

2. After cooking and stirring for about 5 minutes, add the sugar and fish sauce.  Chuck in the potatoes – which you will have washed, peeled and chopped into chunks – a tin of coconut milk and some hot water.

Tuck in.

3. Turn the heat up, boil briefly and then reduce to simmer for about 30 minutes. Stir now and then.

4. When the potato is just beginning to soften at the edges, pop the kettle on and cook the rice.  Per person add 60g of rice to boiling, salted water, bring to the boil, then turn the temperature down, cover and simmer for 10 minutes.

5. Whilst the rice cooks, toast the cashew nuts in a pan, without oil, over a high heat. Turn regularly in the pan and make sure they don’t burn. You don’t want the soundtrack to your meal to be the smoke alarm, after all.

6. Serve the curry and rice with the nuts and coriander thrown on top and a pinch of seasoning, as you like it.

Voilà! Easy, speedy perfect when greedy; a supper for champions.




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