Fragrant Chicken Breast Massaman With Peanuts & Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast and cook for an initial 3-4 min or until lightly browned

Meanwhile, chop your potato[es] (skins on) into bite-sized pieces

Add your chopped potato[es] to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-5 min or until the potatoes are fork-tender

Trim, then chop your green beans in half

Slice your red chilli[es] finely

Chop your creamed coconut roughly (if required!)

Roughly chop your roasted peanuts

Boil a kettle

Once the chicken is browned, reduce the heat to medium and add your massaman curry paste, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add your chopped green beans with the cooked potato, chopped creamed coconut and half the chopped peanuts (save some for a garnish!)

Add 300ml [400ml] [500ml] boiled water to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your fragrant chicken breast massaman

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly