Recipes.

Speedy Massaman Chicken Curry

By Olivia Kaplan


I Quit Sugar - Speedy Massaman Chicken Curry
Photo by: Ella Martin
  • 4 servings
  • Prep - 15 mins
    Cooking - 25 mins
  • Total - 40 mins
I Quit Sugar - Speedy Massaman Chicken Curry
Photo by: Ella Martin

Ever wanted to make a curry from scratch? Well, here's your sugar-free answer. Although we love a good massaman curry, most are made with palm sugar, so we've given it an IQS-spin and used the natural sweetness of coconut milk and sweet potato to give this curry max flavour.  

Servings: 4
Preparation: 15 mins
Cooking: 25 mins

Ingredients

  • 1 tablespoon coconut oil.
  • 600 g chicken thigh, roughly cut into 3cm chunks.
  • 1/2 teaspoon sea salt.
  • 500 g sweet potato, cut into 2cm chunks.
  • 400 ml full-fat coconut milk.
  • 1 lime, juiced.

Massaman Curry Paste

  • 2 teaspoons cumin, ground.
  • 1 teaspoon cinnamon, ground.
  • 1/4 teaspoon nutmeg, ground.
  • 1 stalk lemon grass.
  • 1/2 teaspoon sea salt.
  • 2 long red chillies, deseeded.
  • 3 cloves garlic.
  • 2 tablespoons ginger, chopped.
  • 1 tablespoon fish sauce.
  • 2 teaspoons coriander, ground.

Broccoli + Cauliflower Rice

  • 1 head cauliflower, florets and stems chopped into large chunks.
  • 1 head broccoli, florets and stems chopped into large chunks.

Directions

1. Prepare Massaman Curry Paste by combining all ingredients with 30ml hot water in a food processor.

2. Heat coconut oil in a large shallow saucepan on a high heat. Sprinkle chicken with salt and add to the pan to brown, about 5 minutes. You want it to have some dark caramelised spots, this will give the curry a boost of flavour.

3. Turn heat to medium, add in Massaman Curry Paste and sweet potato and stir to coat chicken and sweet potato in the curry paste. Pour in coconut milk and 200ml hot water. Bring to the boil and let simmer, covered with a lid for 10 minutes, or until sweet potato is tender.

4. Meanwhile prepare the Broccoli + Cauli Rice by pulsing in a food processor until it resembles rice. Heat in a large pan with a pinch of salt until heated through.

5. Remove the lid from the curry and add in lime juice and let simmer, uncovered for a further 5–10 minutes until the liquid reduces slightly, and sweet potato breaks down and becomes chunky and sauce-like. Serve with Broccoli + Cauliflower Rice.


Note

If you like it hot, leave the seeds in the chilli.

Serve with Cheat's Naan if your in the mood!

Styling by Georgia Bellas.

Ever wanted to make a curry from scratch? Well, here's your sugar-free answer. Although we love a good massaman curry, most are made with palm sugar, so we've given it an IQS-spin and used the natural sweetness of coconut milk and sweet potato to give this curry max flavour.

Ingredients

  • 1 tablespoon coconut oil.
  • 600 g chicken thigh, roughly cut into 3cm chunks.
  • 1/2 teaspoon sea salt.
  • 500 g sweet potato, cut into 2cm chunks.
  • 400 ml full-fat coconut milk.
  • 1 lime, juiced.

Massaman Curry Paste

  • 2 teaspoons cumin, ground.
  • 1 teaspoon cinnamon, ground.
  • 1/4 teaspoon nutmeg, ground.
  • 1 stalk lemon grass.
  • 1/2 teaspoon sea salt.
  • 2 long red chillies, deseeded.
  • 3 cloves garlic.
  • 2 tablespoons ginger, chopped.
  • 1 tablespoon fish sauce.
  • 2 teaspoons coriander, ground.

Broccoli + Cauliflower Rice

  • 1 head cauliflower, florets and stems chopped into large chunks.
  • 1 head broccoli, florets and stems chopped into large chunks.

Directions

1. Prepare Massaman Curry Paste by combining all ingredients with 30ml hot water in a food processor.

2. Heat coconut oil in a large shallow saucepan on a high heat. Sprinkle chicken with salt and add to the pan to brown, about 5 minutes. You want it to have some dark caramelised spots, this will give the curry a boost of flavour.

3. Turn heat to medium, add in Massaman Curry Paste and sweet potato and stir to coat chicken and sweet potato in the curry paste. Pour in coconut milk and 200ml hot water. Bring to the boil and let simmer, covered with a lid for 10 minutes, or until sweet potato is tender.

4. Meanwhile prepare the Broccoli + Cauli Rice by pulsing in a food processor until it resembles rice. Heat in a large pan with a pinch of salt until heated through.

5. Remove the lid from the curry and add in lime juice and let simmer, uncovered for a further 5–10 minutes until the liquid reduces slightly, and sweet potato breaks down and becomes chunky and sauce-like. Serve with Broccoli + Cauliflower Rice.

Note

If you like it hot, leave the seeds in the chilli.

Serve with Cheat's Naan if your in the mood!

Styling by Georgia Bellas.

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