Ingredients
✱ 1tbsp coconut oil
✱ 1 cinnamon stick
✱ ½ red onion, sliced
✱ ½ aubergine, chopped into 2cm chunks
✱ 4 midget trees (florets of tenderstem broccoli), any bigger stalks sliced in half lengthways
✱ 1 red chilli, finely sliced
✱ 200ml coconut milk
✱ 1 x 240g skinless chicken breast fillet, sliced into 1cm strips
✱ handful of coriander, roughly chopped
✱ 1tbsp fish sauce
✱ 2tbsp tamarind paste
✱ 2tbsp desiccated coconut
✱ lime wedges, to serve
Method
- Melt half of the coconut oil in a large frying pan over a medium to high heat. Add the cinnamon, onion and aubergine and stir-fry for 2 mins. Chuck in the broccoli and chilli and stir-fry for another minute. Dollop in the massaman paste and mix it through the other ingredients. Stir-fry for a further minute, stirring almost constantly, then pour in the coconut milk and simmer for 2 mins.
- While the coconut milk is simmering away, melt the remaining coconut oil in a second frying pan over a high heat. Fry the chicken for 2 mins, browning it a little all over. Tip the chicken into the coconut curry mixture, bring it back up to the boil and simmer for 4 mins, or until you are certain the chicken is fully cooked. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.
- Turn off the heat from under the pan and stir through the coriander, fish sauce, tamarind paste and desiccated coconut. Serve up the mock massaman with wedges of lime.
This Recipe was taken from www.womanmagazine.co.uk
