Chicken massaman curry
- 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
Log In or Sign Up to save this recipe to your shopping list.
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.
Make it gluten free: Check curry paste is gluten free.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 9g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.