Name: Massaman chicken curry with sweet potato
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
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

Massaman chicken curry with sweet potato

Make sure you bags the leftovers!

Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Skip to Recipe

The slow-simmered flavours of creamy coconut, sweet sultanas and mild curry taste even better the next day.

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.

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Ingredients

Method

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