Massaman-Style Chicken & Potato 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 potato[es] (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 the 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 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

Trim, then slice your spring onion[s] finely

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