You’ll Need
For the Chicken
700g boneless chicken thigh fillets, cut into large pieces
1 tbsp sunflower oil
½ tsp sea salt
For the Massaman Pots
500g baby potatoes, halved and parboiled for 8 minutes
1 small onion, cut into wedges
3 tbsp Massaman curry paste
300ml full-fat coconut milk
100ml chicken stock
1 tbsp smooth peanut butter
1 tbsp tamarind paste
1 tsp brown sugar
1 tbsp fish sauce
To Finish
40g roasted peanuts
Chopped coriander
Lime wedges
Optional but Dangerous
Jasmine rice
Crispy onions
Extra chilli
Method
Preheat your air fryer to 195°C.
Toss the chicken with sunflower oil and salt.
Air fry for 9 minutes, shaking halfway, until lightly browned.
Place the onion and parboiled potatoes in a deep heatproof dish and air fry for 6 minutes.
Stir in the curry paste, coconut milk, stock, peanut butter, tamarind, sugar and fish sauce.
Add the browned chicken and turn everything through the sauce.
Cover loosely and air fry at 180°C for 10 minutes.
Uncover, stir and cook for another 6-8 minutes until thickened.
Check the chicken reaches 75°C and the potatoes are tender.
Finish with roasted peanuts, coriander and lime wedges.