Fri, 16 October 2020
Chef: Adrian Martin
Ingredients:
4 chicken breasts
Sea salt
1 tablespoon olive oil
1 onion, chopped
2 cloves of garlic, chopped
1 teaspoon chopped fresh ginger
1tbsp if Thai gold Massaman curry paste
1 x 600g tin of coconut milk
3 large Maris Piper potatoes cut into ½-inch pieces
½ cup chopped peanuts
1 bunch of chopped coriander
Brown Rice
Method:
1. First season the chicken with some sea salt, then cook it on a high heat for 5 minutes on each side. Take it off the pan and slice it into bite-sized pieces. The chicken will still be raw in the center at this stage but don’t worry, it’s meant to be.
2. Heat the oil in a saucepan over a medium heat, then add the onion, garlic and ginger and sweat for 2 minutes.
3. Reduce the heat, then add the paste and a teaspoon of salt and cook for 1–2 minutes. Add the coconut milk, about 200ml of water
and the potatoes and turn the heat up to high.
4. Cook for 10–15 minutes without a lid so the sauce reduces. Now add the chicken and simmer on a medium to high heat for 5 minutes.
5. Finish the curry by adding in the peanuts and stirring through as much coriander as you like. Now serve it all up with your favorite rice dish and enjoy!
