We’ve teamed up with Tilda to serve up some recipes to make the most of their new flavoured easy-cook sachets
Chicken Massaman curry
• One red chilli, deseeded and cut into very thin matchsticks
• One spring onion, trimmed, halved and thinly shredded
• 50g peanuts
• 400ml can reduced fat coconut milk
• 200ml hot chicken stock
• One cinnamon stick
• 100g Massaman Thai curry paste
• 500g skinless, boneless chicken thighs, cut into chunks
• 300g baby potatoes, halved
• 350g Tilda Fragrant Jasmine rice
• Large handful fresh coriander, roughly chopped (see cooks tip)
• Finely grated zest and juice of one lime
• Salt and freshly ground black pepper
• Lime wedges to garnish, if liked
Place the chilli and spring onion into a bowl of iced cold water and set aside while cooking the curry.
Dry fry the peanuts in a small pan for one or two minutes until toasted. Set aside until ready to use.
Place the coconut milk, chicken stock, cinnamon stick and curry paste into a large saucepan and bring to the boil. Stir in the chicken and potatoes, cover and cook over a low heat for 20 minutes or until the potatoes and chicken are tender and cooked through.
Meanwhile, place the rice into a sieve and rinse under cold running water until the water runs clear. Tip into a large heavy based saucepan and season with a little salt. Pour over 600ml boiling water and bring to the boil. Cover with a tight fitting lid and cook over the lowest heat possible for 12 minutes. Remove from the heat and leave to stand until the curry is ready to serve.
Discard the cinnamon stick from the curry. Stir in half of the coriander, lime zest and juice and season to taste.
Fluff up the rice with a fork and arrange into individual serving dishes. Spoon over the massaman curry. Scatter over the peanuts and remaining coriander. Drain the spring onions and chilli and scatter over the curry to serve. Serve with extra lime wedges to squeeze over.
There is lots of flavour in the stalk as well as the leaf of fresh coriander don’t be afraid to chop up both and add to the curry. For an even quicker version of this recipe substitute the jasmine rice for 2 x 250g sachets of lime and coriander basmati rice or sweet chilli and lime basmati rice.
• One pack of Tilda
• Long Grain rice
• 2tbsps vegetable oil
• One clove garlic, crushed
• 1 tsp freshly grated ginger
• One onion, finely chopped
• 50g kimchi, drained
• 3tbps soy sauce
• Two eggs
• One spring onion, finely sliced
In a large pan, heat one tablespoon of the oil and gently fry the onions, garlic and ginger for a few minutes until softened. Add the drained kimchi and heat for a couple more minutes
Heat the long grain rice in the microwave for one minute and then add to the kimchi mix.
Drizzle in the soy sauce and mix in well. Keep warm.
Fry the eggs in the remaining oil for a few minutes.
Divide the kimchi rice between two bowl and top each with a fried egg and a sprinkle of spring onions.