Chicken Massaman Curry
Chicken Massaman Curry

Chicken Massaman Curry

How often have you had leftover chicken after a Sunday roast? This curry is a take on a classic Thai curry and is a great way to use up roast chicken (turkey also works well).

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Total Time
25 Minutes
50g of frozen green beans
80g of frozen spinach
200ml of coconut milk from a can or carton
200ml of hot vegetable stock
30g of massaman curry paste
1 tsp of fish sauce
1½ tbsp of smooth peanut butter
1 tbsp of brown sugar
100g of leftover chicken, roughly torn, sliced or chopped
50g of frozen peas
Fresh basil leaves (optional)
Rice, to serve (see note)
Step 1

Place the frozen beans and spinach in a heatproof dish that fits in your air-fryer. Mix together the coconut milk, hot stock, curry paste, fish sauce, peanut butter and brown sugar in a bowl and pour this over the vegetables.

Step 2

Preheat the air-fryer to 160ºC. Place the dish in the preheated air-fryer and cook for 8 minutes, then stir in the chicken and frozen peas and cook for a further 10 minutes. Serve with cooked rice and scatter over fresh basil, if using.


If you wish to cook rice in an air-fryer, preheat the air-fryer to 180ºC. Place 110g of basmati rice, 2 teaspoons olive oil and 180ml of boiling water in a heatproof dish that fits in your air-fryer (18 x 12 cm/7 x 4 ¾ in. works well for both single and dual-drawer air-fryers) and cover the dish with foil. Place in the preheated air-fryer and cook for 30 minutes, stirring the rice after 20 minutes. After 30 minutes, add 2 tablespoons of boiling water, stir well, replace the foil and cook for a further 5 minutes.

Budget Air-Fryer Cookbook by Jenny Tschiesche, published by Ryland Peters & Small (£16.99) Photography by Kate Whitaker © Ryland Peters & Small

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