Chef's Delight: Massaman Curry
Recipe by Chef Adrian Martin from Bawnboy
A WORD FROM THE CHEF
Its flavour is really distinctive and it normally has delicious sliced potatoes served in it.
Four chicken breasts
1tbsp olive oil
One onion, chopped
Two cloves of garlic, chopped
One teaspoon chopped fresh ginger
1tbsp of Thai gold Massaman curry paste
One x 600g tin of coconut milk
Three large Maris Piper potatoes cut into ½-inch pieces
½ cup chopped peanuts
One bunch of chopped coriander
First season the chicken with some sea salt, then cook it on a high heat for five minutes on each side. Take it off the pan and slice it into bite-sized pieces. The chicken will still be raw in the centre at this stage but don’t worry, it’s meant to be.
Heat the oil in a saucepan over a medium heat, then add the onion, garlic and ginger and sweat for two minutes.Reduce the heat, then add the paste and a teaspoon of salt and cook for one to two minutes.
Add the coconut milk, about 200ml of water and the potatoes and turn the heat up to high.
Cook for 10–15 minutes without a lid so the sauce reduces. Now add the chicken and simmer on a medium to high heat for five minutes.
Finish the curry by adding in the peanuts and stirring through as much coriander as you like.
Now serve it all up with your favourite rice dish and enjoy!
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens.
His latest cook book is ‘Create Beautiful Food at Home’. Adrian recently opened a new restaurant in Camden in London ‘Mayflower’.
For more recipes check out his website: