One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes 🥘

Step-by-Step Guide to Make Perfect One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes 🥘

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The number of servings that can be served to make One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes 🥘 is 4 portions. So be certain this portion is sufficient to serve for yourself and the one that you love family.

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I have created another Thai inspired recipe for Lotus Thai curry paste. This time is Massaman and it’s so perfect for the one pot family sharing meal!! Give it a try!!

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Ingredients and spices that have to be Get to make One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes 🥘:

1. 600 g (or about 6) boneless and skinless chicken thighs
2. 2 tbsp Lotus Thai Massaman Curry Paste (you can use any Massaman curry paste)
3. 1 small red pepper – cut into cubes
4. 1 tbsp palm sugar
5. 2-3 tbsp fish sauce
6. 1 tbsp tamarind paste
7. 200 g baby potatoes
8. 1 tin (400 ml) coconut milk
9. 30 g roasted cashew nuts or peanuts – lightly crushed
10. 1 cinnamon stick and 2 star anis, for extra flavour (optional)

Steps to make to make One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes 🥘

1. To make hassle back baby potatoes, Slice straight down into the potato, but stop just short of cutting all the way through. You can rest the potato on a large serving spoon or between 2 bamboo skewers to use as a guide. Make your slices as thick or as thin as you like.
2. Add 4-5 tbsp coconut milk in a medium heat cast iron casserole or heavy bottom traybake, add Massaman Curry Paste in and stir well for about 2 minutes or until fragrant.
3. Season with palm sugar, fish sauce and tamarind paste. Add the remaining coconut milk in and mix well again. Taste and adjust to your preferred flavour, it should be sweet, salty and sour. Add half of roasted peanuts and mix well. Turn of the heat.
4. Add chicken, pepper, onion, potatoes and mix well.
5. Add cinnamon stick, some star anises on top, place your pot or traybake with lid in the oven on 220’c for about 30 minutes. Take it out and stir well, uncover the lid and pop back in the oven for a further 15 minutes or until sauce thickens and chicken is tender.
6. Serve with Thai jasmine rice or on its own.

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