Ingredients
80 ml light extra virgin olive oil
2 brown onions, cut into rings
175 g homemade Massaman curry paste (see linked recipes, below) or store-bought Massaman curry paste
400 ml coconut cream
6 free-range chicken Marylands, cut in half
2 tbsp fish sauce plus extra to season
500 ml water
⅔ cup sultanas
Juice of 1 lemon
2 sweet potatoes, peeled and cut into 3 cm chunks (you need about 700 g)
6 cups steamed rice to serve
1 bunch coriander to serve
Method
- Heat oil in a large frying pan and cook onions over a medium heat for 10 minutes or until golden and crisp. Transfer to a plate lined with paper towel and set aside to drain.
- Add curry paste (see linked recipes, below) and ½ of the coconut cream to same pan and cook, stirring, for 3 minutes. Add chicken, fish sauce and water. Bring to a simmer and cook for 20 minutes.
- Stir in sultanas, lemon juice, sweet potato and remaining coconut cream. Simmer for a further 15 minutes or until sweet potato is cooked. Season with fish sauce.
- Serve curry with fried onions, rice and topped with coriander leaves.
