Light Massaman Chicken and Potato Curry

Light Massaman Chicken and Potato Curry
Cook in Cook in:
25 mins
Serves Serves:
£ per Serving Cost per Serving:


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.


400g Rooster or Maris Piper potatoes, cut into 2 ½ cm cubes

450g chicken breast, cut into chunks

2 red onions, roughly chopped

2tbsp ground nut oil

150g kale

1 can reduced fat coconut milk

3tbsp massaman curry paste

5 kaffir lime leaves

1 cinnamon stick

1tbsp fish sauce

1 red chilli, de-seeded and chopped

50g unsalted peanuts to serve