Directions

To Prep

1. To make pastry cups, cut pastry sheets into 4 squares, brush oil on both sides. Put 2 overlapping layers of pastry squares into muffin tins. Bake at 190°C for about 8 mins till slightly brown & crispy.
2. Pastry cups can be made a day before & can keep in air tight containers for up to 3 days.

To Make

1. Cut chicken, onions & potatoes into small pieces. Cook potatoes with a bit of water in microwave on high for 5 mins. Drain & set aside.
2. Fry 2 tablespoon of oil in fry pan on high heat, add 1/2 jar of Massaman Curry paste . Fry till fragrant.
3. Add onions, fry for 2 mins, add pieces of chicken & fry for 5 mins.
4. Add 100mls of coconut cream, 1 tsp of fish sauce, 1 tsp of brown sugar, 1 tsp salt & 1 tbsp of tomato sauce. Simmer for about 10 mins till creamy.
5. Add cooked potatoes & stir fry till all mixed in.
6. Spoon Massaman Chicken Curry into pastry cups. Garnish with crushed peanuts, diced red chilli & curry leaves.