Chicken massaman curry
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.
Reviewed by our expert panel Serves: 4
Time to make: 7 hrs 15 mins
Hands-on time: 15 mins
Total cost: $16.00 / $4.00 per serve
(at time of publication)
Ingredients
- 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 kumara, 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
- coriander 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
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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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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