Massaman-Inspired Chicken Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a small drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Boil a kettle

Chop your creamed coconut roughly (if required!)

Dissolve your chopped creamed coconut in 75ml [100ml] [130ml] boiled water – this is your coconut stock

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your massaman paste with a pinch of sugar and the coconut stock and cook for 2-3 min or until thickened – this is your massaman sauce

Once thickened, transfer the massaman sauce to a bowl with your white wine vinegar and gently stir it all together

Set aside to cool until serving (reserve the pan!) – this is your massaman salad dressing

Wipe the reserved pan clean and return it to a high heat with a small drizzle of vegetable oil

Once hot, add your chicken breast strips and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Tip: Cooking for 4 or more? Use 2 pans!

Trim, then add your green beans to a pot, cover them with boiled water (just enough to cover them)

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once done, drain and set aside until serving

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Slice your red chilli[es] finely

Add the shredded lettuce to a bowl with the cooked potatoes, drained green beans and half the massaman salad dressing (you'll use the rest later!) and toss – this is your massaman-inspired salad