CHICKEN MASSAMAN CURRY
Time to make: 30 mins Cost per serve: $4.40
1 cup brown rice
400g chicken thigh fillets, diced into 1.5cm cubes 1 large brown onion, chopped
2 tablespoons gluten-free massaman curry paste 2 garlic cloves, crushed
1 teaspoon cumin seeds
300g sweet potato, peeled, diced into 2cm cubes 1 1/2 cups coconut water
1 large head broccoli, cut into small pieces
1/4 large head cauliflower, cut into small pieces Coriander leaves, to garnish
1 Cook rice according to packet instructions; drain and cover.
2 Meanwhile, spray a saucepan with olive oil and set over medium heat. Cook chicken in two batches, stirring, for two– three minutes, or until golden; remove from pan.
3 Return pan to heat; spray with oil. Cook onion until soft.
Add curry paste, garlic and cumin; cook, stirring, for one minute. Add sweet potato and coconut water; bring to the boil. Reduce heat to low, cover and simmer for 15 minutes, or until potato is tender.
4 Return chicken to saucepan with broccoli and cauliflower; cover and simmer for five more minutes, or until chicken is cooked through. 5 Top rice with curry, garnish with coriander leaves and serve.