A 45-minute massaman direct from your weeknight dreams. This fragrant curry uses chicken, instead of traditional beef, to fit into the mid-week cooking slot. The result is just as unctuous and delicious and, topped off with a fresh cucumber salad, it's a well-rounded curry in a hurry.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Peel and cut onion into thin wedges. Cut potato into 4cm pieces.
Cut chicken thighs into 4cm pieces and season with salt and pepper. Heat oil in a saucepan over medium-high heat. Add chicken and onion and cook for 4–5 minutes or until golden brown. Add massaman curry paste and cook, stirring, for 1 minute or until fragrant.
Add potato, coconut milk and 250ml (1 cup) water to pan and bring to just below the boil. Reduce heat to medium, cover with a lid and simmer for 10–12 minutes or until potato is tender. Remove lid and simmer for a further 5–6 minutes or until sauce has reduced. Season to taste with salt and pepper.
Cut cucumber into 2cm pieces. Rinse and roughly chop coriander. Place cucumber, coriander and peanuts in a bowl and season with a sprinkle of salt and pepper. Squeeze over lime juice and toss to combine.
Divide rice between bowls and spoon over curry. Top with cucumber salad to serve.