Tamarind-Coconut Massaman Chicken Curry
and Cilantro Rice and Crushed Peanuts- Mustard
- Peanuts
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Egg
- Gluten
- Mustard
- Crustaceans
- Fish
Ingredients: Chicken breasts • Coconut milk (coconut extract, water) • Yellow potato • Yellow onion • Shanghai bok choy • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Tamarind sauce (water, sugars (date puree, sugar), tamarind paste, modified cornstarch, white vinegar, salt, spices, black salt, sodium benzoate, natural flavour, sunset yellow FCF) • Peanuts • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
2 unit(s)
Chicken Breasts
150 g
Yellow Potato
1 unit(s)
Yellow Onion
1 unit(s)
Shanghai Bok Choy
7 g
Cilantro
2 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Coconut Milk
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Tamarind Sauce
¾ cup
Jasmine Rice
(May be present: Sulphites, Wheat, Crustaceans, Fish, Sesame, Soy, Egg, Peanuts, Tree nuts, Mustard, Milk)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Cut into 1/4-inch slices, crosswise.
- When pan is hot, add 1/2 tbsp (1 tbsp) oil, chicken, half the Indian Spice Mix and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Cook for 3-4 min, stirring often, until chicken is cooked through.**
- Transfer to a plate. Carefully rinse out the pan.
- On a clean cutting board, cut potatoes into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch peices.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, potatoes, onions and 1/2 cup (same for 4 servings) water. Season with salt and pepper.
- Cook for 6-8 min, stirring often, until veggies are tender-crisp and liquid has absorbed. Season with salt and pepper.
- While potatoes and onions cook, roughly chop cilantro.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- To pan with potatoes and onions, add coconut milk, red curry paste, half the peanuts, remaining Indian Spice Mix and 1/4 cup (same for 4 servings) water. Sesaon with salt and pepper. Cook for 4-6 min, stirring often, until potatoes are tender and curry thickens slightly.
- Stir in bok choy, chicken, tamarind sauce and 1/4 tsp (1/2 tsp) salt. Cook for 1-2 min, stirring often until bok choy is tender-crisp.
- Fluff rice with a fork. Stir in half the cilantro.
- Divide rice between bowls.
- Spoon curry over top.
- Sprinkle remaining peanuts and remaining cilantro over top.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The curry is well-received for its rich taste; some found it spicy, so reducing the spice blend is a good option for those sensitive to heat.
- Suggestions: Use less of the Indian spice blend if cooking for those new to spiced dishes, as the full amount can be quite bold.
