Storecupboard chicken massaman recipe
Created by The Tesco Recipes team
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)
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Shop ingredientsEach serving contains
- Energy
- 1445kJ 347.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 1.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 20.1gProtein 18.9gFibre 3.3g
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- 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.
- Tip: If you want to make this in a slow cooker, 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.
