‘Massaman Curry’

Everyone loves a takeaway at the weekend, as I also do. It can feel like such a task to drag yourself into Kitchen and cook when all you want to do is hit speed dial and order your ‘Usual’. Believe me my local Chinese didn’t even have to ask me for my order they knew! Yes this is all very convenient when you have been working all week, but ask yourself why you are so tired, probably because of all the takeaways and crap food we will our body’s with. I know this was me, if you speak to anyone who has lost weight almost the first thing they will say is “I feel great, I cannot believe how much energy I have” Of course the weight loss contributes to that, but it is the good honest food that goes with it. I love a treat as much as the next person, but for the weekends that you are feeling energetic, here is a fabulous comforting Thai Curry that I hope you will love as much as I do. I would love to say to you that this was inspired by my travels to Asia but unfortunately and ironically it is inspired by an amazing Chicken ‘Massaman Curry’ I had while out with friends a couple of years ago, a healthier version of course. I just love the aromatic flavours of cinnamon, turmeric and coriander, to the sumptuous creamy texture you get from the rich peanut butter and it is perfect now coming into the colder evenings dare I say! (I was sold at peanut butter) In the picture below I substituted the potato for florets of Cauliflower which worked wonderful on my carb free day.

Massamans Curry

Serves 2-3 people.

Cooking time approx 30 minutes.

Ingredients

  • 2 Large Free range Chicken Fillets.
  • 2 Large Potatoes (I use Roosters they hold there shape well)/ florets of cauliflower.
  • 1 Onion.
  • 100ml of low fat Milk.
  • 200ml of water.
  • 1 level tsp of Cornflour.
  • 1.5 tbsp of Peanut buttery (all Varieties)
  • 2 tbsp of mild curry powder.
  • 1 tsp of chilli powder/flakes/fresh chilli.
  • 1 tsp of turmeric.
  • 1 tsp of ground coriander.
  • 1 tsp of ground ginger.
  • 1 tsp of ground cinnamon.
  • 1 tbsp of fish sauce.
  • 1 tbsp of sweetener.
  • 1 tbsp of tomato purée.
  • 1 chicken stock cube.
  • Freshly chopped chilli and Coriander to garnish.
  • Salt and pepper to taste.

Method

  1. Slice the chicken fillets into nice long strips, and brown off in a pan sprayed with low calorie cooking spray.
  2. I then add the all of the above spices and stir them around in the pan with the chicken for a minute or two, it helps to bring out the flavours and will make a huge difference to the overall taste. Just don’t burn them!
  3. I then add the chicken stock cube, peanut butter, tomato purée, water, and potatoes/cauliflower and allow to simmer away for 15 minutes until you feel they are tender, the cauliflower will cook quicker.
  4. I then add the milk, sweetener,and cornflour to thicken and allow to simmer for a further 10 minutes.
  5. I season then with the fish sauce, and salt and pepper if required.

I like to serve this with seasonal vegetables, Jasmine or basmati rice and sprinkled with Fresh chilli, Coriander or mint. This can also be put in a slow cooker and allowed to simmer away for a couple of hours if you are out and about, what a nice treat to come home to!

Have a fantastic weekend Guys and Dolls, I hope you all enjoy!

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6 Comments Add yours

  1. Rachael says:

    Love this recipe! So tasty! X

    1. Aww thank you so much Rachael 😙

  2. Tracey says:

    Made this tonight and I have to say its amazing!! thank you for sharing.
    One question…. at what point do you add the onions? they are listed in the ingredients but there is no reference to them in the method

    1. Oh sorry I add them after i fry the chicken

  3. Anna says:

    Everything on here looks amazing.. Well done you.. Being lazy but how many syns are we talking for this curry…

    Good on ya to date and keep on going… 🙂 Doing fab…

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