Massaman chicken curry with sweet potato Recipe - Better Homes & Gardens Australia
The slow-simmered flavours of creamy coconut, sweet sultanas and mild curry taste even better the next day, so make sure you bags the leftovers!
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Cooking tools:
- Skillet
- Stove
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Serving bowl
Ingredients
- 80ml light extra virgin olive oil
- 2 brown onions, cut into rings
- 175g Homemade Massaman Curry Paste (see recipe here)
- 400ml coconut cream
- 6 free-range chicken Marylands, cut in half
- 2 Tbsp fish sauce
- 500ml water
- ²⁄³ cup sultanas
- Juice of 1 lemon
- 2 sweet potatoes, peeled and cut into 3cm chunks (you need about 700g)
- Extra fish sauce, to season
- Steamed rice, to serve
- Coriander leaves, to serve
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