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Chicken massaman curry

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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This slow-cooker chicken massaman curry is a tender, high-fibre and dairy-free delight. Plus, it can be easily made gluten free. Pop it in the slow cooker before work or study and come home to a tasty meal, hot and ready for you to dig in.

Serves: 4

Time to make: 7 hrs 15 mins

Hands-on time: 15 mins

Ingredients

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olive spray oil
400g chicken thigh fillets, diced into 1.5cm cubes
1 large onion, chopped
2 tablespoons massaman curry paste
2 cloves garlic, crushed
1 teaspoon cumin seeds
300g kumarasweet-potatoX, peeled, diced into 2cm cubes
1 ½ cups coconut water
1 large head broccoli, cut into small pieces
¼ large cauliflower, cut into small pieces
1 cup brown rice
coriandercilantroX leaves, to garnish

Instructions

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1 Preheat the slow cooker to low. Spray a saucepan with olive oil and set over medium heat, or use sear function on slow cooker. Brown chicken in 2 batches, stirring, for 2—3 minutes or until golden.

2 Add onion, curry paste, garlic and cumin and stir to combine. Add kumara and coconut water. Cover and cook for 6—7 hours.

3 Cook rice according to packet instructions.

4 Steam broccoli and cauliflower and add to curry.

5 Top rice with curry, garnish with coriander leaves and serve.

Variations

Make it gluten free: Check curry paste is gluten free.

Nutrition Info (per serve)

Calories 486 cal

Kilojoules 2030 kJ

Protein 30 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 13 g

Dietary fibre 9 g

Sodium 250 mg

Calcium 120 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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