This week, Lucy has bowed to pressure and is sharing a recipe for her husband’s favourite supper dish.
We would eat curry every day in our house if left unattended. It’s a go to meal enjoyed by everyone, even fussy George. I am not talking about authentic curries necessarily, although this Slow Cooker Korma comes close, we will eat curry in any incarnation. In fact, I have a standby tub of Katsu Curry sauce which can be whipped up at a moments notice and added to any meal in order to get George to eat it. We just love a bit of spice and let’s face it, curries are simple and delicious and quick to the table. Today’s post takes a little foray into Thailand with this Chicken and Cashew Massaman Curry recipe for you and yours.
The real reason for sharing this recipe with you is I am sick of Clyde asking me to make him a Massaman curry. He has one regularly at work from a restaurant in Soho, and asks me to recreate it on a weekly basis. So I have caved and fashioned this beyond quick and super tasty Chicken and Cashew Massaman Curry, thanks to the beautiful Donna Hay for the inspiration. It uses a shop bought paste which I got from our local Asian supermarket which adds heat and fragrance. The amount you use depends on the authenticity of your paste, so I would start with less and add more accordingly. The coconut milk adds sweetness and then the curry is garnished with the joys of abundant fresh coriander, chopped red chilli and toasted cashews. One of the biggest draws of this curry for Clyde is the inclusion of potato. He loves a spud in a curry, and the Massaman benefits hugely from it’s presence.
As is standard after the first night of a new show I am happy to include a rave review from George for my Massaman Curry, and I quote ‘Best Curry Ever’. Fair praise from the fussiest child in the world, although he did include the request not to include any of the greenery as he thought it was a vegetable. You can’t win them all.
This recipe will appear on Lucy Loves later this week.
Chicken and Cashew Massaman Curry Recipe
Serves a generous 4, a less generous 6
You will need a large frying pan only
- 1 tablespoon oil
- 1kg chicken, boned thighs or breast, chopped
- 250g baby new potatoes, sliced thickly
- 75g to 100g Massaman curry paste, the quantity will depend on your brand so add more or less accordingly
- 400ml coconut milk
- Juice of half a lime
- 1 tablespoon fish sauce, optional, depending of how salty your curry paste is
- 1 small bunch coriander, chopped
- 1 small red chilli, sliced
- 100g cashew nuts, toasted and chopped
- Rice to serve
Pre heat the oven to 160 degrees fan assisted.
Take a large frying pan and add the tablespoon of oil. Heat over a high heat. Chop the chicken into bite sized pieces and season then add to the hot frying pan. Cook on one side until starting to brown then turn over and cook for a further 5 minutes.
Add the sliced potatoes and curry paste and stir well. Pour in the coconut milk, stir again then turn the heat down to a simmer and put a lid on for 10 to 15 minutes or until the potatoes are cooked through.
While the curry is simmering pop the cashews on a baking tray and cook for 5 to 10 minutes. They just need to take on a little colour, be careful not to burn them.
Add the lime juice and the fish sauce, only if needed. Stir well and serve with rice. Garnish generously with freshly chopped coriander, chopped toasted nuts and sliced red chilli.