Chicken Massaman

  • cooking time
    20 m
  • serves
    6
1
cinnamon quill
1
star anise
2 tsp
peanut oil
2 tbsp
good-quality massaman curry paste
1 (150g)
onion, diced
500 g
chicken thigh fillets, sliced
375 mL
CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
2 tsp
cornflour
3 small
potatoes cut into 2cm pieces, par-boiled
1/3 cup (50g)
roasted unsalted peanuts
2 tbsp
MAGGI Fish Sauce
2 tbsp
brown sugar
2
kaffir lime leaves
1 tsp
ginger puree
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. Heat a wok over medium-high heat, add cinnamon and star anise and heat until fragrant. Add oil and curry paste and fry for 1 minute or until fragrant. Add onion and cook, stirring, for 1-2 minutes until softened. Add chicken and toss to combine.

  2. In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, add CARNATION Light & Creamy Coconut Flavoured Evaporated Milk to pan. Add potato, peanuts, MAGGI Fish Sauce, sugar, kaffir lime leaves and ginger; bring to a simmer. Reduce heat to low, cover and cook for 15 minutes or until chicken is cooked through.