Simple Dinners: Chicken Massaman Curry

Time

Serves

Ingredients

• 1 pack Field & Flower Diced Chicken Thigh (350g)
• 2 tbsp massaman curry paste
• 1 can (400ml) coconut milk
• 1 large potato, diced
• Salt, to taste
• Fresh cilantro leaves, chopped (for garnish)
• Cooked jasmine rice, for serving

Instructions

1. In a saucepan, combine the sous vide diced chicken thigh and massaman curry paste. Heat over medium heat, stirring, until the chicken is coated with the curry paste and heated through.
2. Pour in the coconut milk and stir well. Add the diced potato and bring the mixture to a gentle simmer.
3. Let the curry simmer on low heat, covered, for about 15-20 minutes, or until the potato is tender and the flavours meld.
4. Taste and season the curry with salt as needed. Once the potato is cooked, your simple massaman chicken curry is ready to be served.
5. Serve the easy massaman chicken curry over cooked jasmine rice. Garnish with chopped fresh cilantro leaves. The tender chicken and creamy coconut curry make for a delicious and hassle-free meal.