Creamy Massaman Chicken Curry

A warm-the-cockles kind of curry from Cherie Metcalfe of Pepper & Me.

This dish is creamy, nutty and addictive. It’s kid friendly and it makes a lot, so (happily) you may have leftovers to freeze. Depending on your companions, of course!

Serves 6

Oil, for frying

1 onion, cut into wedges

2 carrots peeled, cut into 3cm rounds

500g potato peeled, cut into 5cm chunks

5 tbs Pepper & Me Titillating Tandoori Paste (substitute other tandoori paste)

2 x 400ml cans coconut cream

3 tbs Pepper & Me Rock Out with Your Wok Out Sauce (substitute any soy-based
or ginger stirfry sauce)

4 tbs peanut butter

1-2 tablespoon sugar or honey

500g chicken thigh or breast, cut into 1.5cm cubes

Lime, to serve

Steamed rice, to serve

Naan, to serve (optional)

Place a heavy-bottomed pan over medium heat, add a generous glug of oil and the onion.
Fry for a few minutes until it starts to soften, then add the carrot and potato, and cook for a
few minutes. Add the tandoori paste and fry for a minute, stirring, then add the coconut cream,
wok sauce, peanut butter, sugar and season with Man Grind Salt Blend or regular salt.

Bring to a simmer, then add the chicken and cook for about 10–12 minutes or until cooked
through. Check your seasoning, adding more salt or sugar, if needed.  

Remove from the heat and add a squeeze of lime, then serve with extra lime wedges,
steamed rice and warm naan.

Recipe & Photograph by Cherie Metcalfe, Pepper & Me