Chicken massaman curry

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

First published: Jul 2016

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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

More weights & measures

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

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 486cal

Kilojoules 2030kJ

Protein 30g

Total fat 11g

–Saturated fat 3g

Carbohydrates 60g

–Sugars 13g

Dietary fibre 9g

Sodium 250mg

Calcium 120mg

Iron 4mg

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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