Massaman chicken curry with sweet potato

The slow-simmered flavours of creamy coconut, sweet sultanas and mild curry taste even better the next day, so make sure you bags the leftovers! - by Better Homes and Gardens

Massaman chicken curry with sweet potato

Marina Oliphant

Proudly supported by

Ingredients

• 80ml light extra virgin olive oil

• 2 brown onions, cut into rings

• 175g Homemade Massaman Curry Paste (see recipe here)

• 400ml coconut cream

• 6 free-range chicken Marylands, cut in half

• 2 Tbsp fish sauce

• 500ml water

• ²⁄³ cup sultanas

• Juice of 1 lemon

• 2 sweet potatoes, peeled and cut into 3cm chunks (you need about 700g)

• Extra fish sauce, to season

• Steamed rice, to serve

• Coriander leaves, to serve

Method

Heat oil in a large frying pan and cook onions over a medium heat for 10 minutes or until golden and crisp. Transfer to a plate lined with paper towel and set aside to drain.
Add curry paste and ½ of the coconut cream to same pan and cook, stirring, for 3 minutes. Add chicken, fish sauce and water. Bring to a simmer and cook for 20 minutes.
Stir in sultanas, lemon juice, sweet potato and remaining coconut cream. Simmer for a further 15 minutes or until sweet potato is cooked. Season with fish sauce.
Serve curry with fried onions, rice and topped with coriander leaves.