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Storecupboard chicken massaman recipe

58 ratings

Here, retro ingredients are given a modern makeover in a flavour-packed curry that proves affordable and super-easy to make when WFH. Make tinned ingredients the star of the show with this speedy chicken massaman recipe. See method

Serves 4
Takes 25 mins
347 calories / serving

Ingredients

2 tsp vegetable oil
200g jar massaman curry paste
400ml tin light coconut milk
392g tin chicken in white sauce
300g tin new potatoes, drained and halved
180g pack mangetout
30g roasted peanuts
10g fresh coriander, chopped
1 lime, cut into wedges
cooked rice, to serve (optional)

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
1445kj
347kcal 17%
Fat
21g 29%
Saturates
8g 41%
Sugars
6g 7%
Salt
1.6g 27%

of the reference intake
Carbohydrate 20.1g Protein 18.9g Fibre 3.3g

Method

Heat the oil in a high-sided sauté pan over a medium heat. Add the curry paste and fry for 2-3 mins until starting to stick to the pan. Stir in the coconut milk until smooth, then cook for 5-8 mins, or until glossy and slightly thickened, stirring often.
Stir through the tinned chicken, potatoes and mangetout, and cook for 6-8 mins, or until heated through and the mangetout are cooked. Season to taste.
Lightly crush the peanuts to break them up a little, then scatter over the curry along with the coriander. Serve with lime wedges to squeeze over and cooked rice, if you like.

Low energy: Reduce the curry paste on the hob, add the coconut milk, tinned chicken and potatoes; transfer to a slow-cooker and cook on low for 4 hrs. Add the mangetout for the final 30 mins.

See more Budget meals and recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.