Thai Massaman Chicken Tray Bake
Thai Massaman Chicken Tray Bake
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- 1 pack of The Spice Tailor Thai Massaman Curry
- 50ml chicken stock
- 2 chicken breasts, lightly scored (Use a sharp knife to make parallel, shallow cuts through the chicken)
- 1 small red pepper, cut into chunks
- 150g Tenderstem broccoli, trimmed
- 30g roasted cashew nuts or peanuts
- Lime juice to serve, optional
- Preheat the oven to 220°C/ 200°C fan assisted/gas mark 7.
- Mix the Massaman sauces from the two packets together in a bowl and add the chicken stock.
- Place the chicken breasts into an ovenproof dish or roasting tin.
- Pour the sauce over the chicken and rub or brush it into the slits.
- Scatter the vegetables around the chicken, place into the preheated oven and cook for 20-25 minutes - or until the chicken is cooked (to an internal temp of 74-75°C) and charred around the edges.
- Remove from the oven and sprinkle with nuts and a squeeze of lime juice if desired.
- 1 pack of The Spice Tailor Thai Massaman Curry
- 50ml chicken stock
- 2 chicken breasts, lightly scored (Use a sharp knife to make parallel, shallow cuts through the chicken)
- 1 small red pepper, cut into chunks
- 150g Tenderstem broccoli, trimmed
- 30g roasted cashew nuts or peanuts
- Lime juice to serve, optional
- Preheat the oven to 220°C/ 200°C fan assisted/gas mark 7.
- Mix the Massaman sauces from the two packets together in a bowl and add the chicken stock.
- Place the chicken breasts into an ovenproof dish or roasting tin.
- Pour the sauce over the chicken and rub or brush it into the slits.
- Scatter the vegetables around the chicken, place into the preheated oven and cook for 20-25 minutes - or until the chicken is cooked (to an internal temp of 74-75°C) and charred around the edges.
- Remove from the oven and sprinkle with nuts and a squeeze of lime juice if desired.
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A Massaman curry attests to its Indian heritage as the word ‘Massaman’ means Muslim. This curry definitely incorporates more complex spicing than most Thai curries and has more depth of flavour than some of the more aromatic curries.
We’ve used dried red chilli for heat, cloves for pungent sweetness and green cardamom and cinnamon for sweet warmth. The deeply flavourful blend of Indian-inspired spices - balanced by Thai aromatics and coconut milk - create a perfectly rounded dish that is loved all over the world.
Whilst a Massaman is traditionally cooked with beef and potatoes, it is delicate enough to use with chicken, vegetables, tofu and seafood and is one of the more versatile curries.
