Light Massaman Chicken and Potato Curry

cook time 25 mins
Serves 4

Ingredients Method

400g Smooth potatoes (such as Desiree), cut into 2 ½ cm cubes
450g chicken breast, cut into chunks
2 red onions, roughly chopped
2 tbsp ground nut oil
150g kale
1 can reduced fat coconut milk
3 tbsp massaman curry paste
5 kaffir lime leaves
1 cinnamon stick
1 tbsp fish sauce
1 red chilli, de-seeded and chopped
50g unsalted peanuts, to serve

Boil the potatoes in slightly salted water for 5 minutes with the lid on and then drain.

Heat the oil in a large casserole dish or large frying pan with deep sides.

Add the onion, cinnamon and chilli and cook until the onions have softened. Now add the cubed chicken and continue frying until the chicken turns white. Pop in the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water, bring to the boil then reduce to a simmer and cook for 15 minutes. Stir in the kale and cook for a further 5 minutes and serve with chopped unsalted peanuts.

Ingredients

400g Smooth potatoes (such as Desiree), cut into 2 ½ cm cubes

450g chicken breast, cut into chunks

2 red onions, roughly chopped

2 tbsp ground nut oil

150g kale

1 can reduced fat coconut milk

3 tbsp massaman curry paste

5 kaffir lime leaves

1 cinnamon stick

1 tbsp fish sauce

1 red chilli, de-seeded and chopped