Heat the oil in a small heavy pot.
Sauté the shallot, add the seitan and peanuts and warm through approx. 1 minute on high heat.
Add the potato pieces and the Kumar’s Curry Sauce Massaman, stir well to combine and allow everything to simmer over low heat for 5 minutes.

Presentation tip
Garnish with additional roasted peanuts and chopped coriander.

Massaman with Diced Chicken Thighs

For one person
100 g Kumar’s Curry Sauce Massaman
60 g Potato, cut into 2×2 cm cubes
110 g Chicken thigh meat, cut into 2×2 cm cubes
20 g Shallots, coarsely chopped
10 g Peanuts, whole shelled
15 g Sunflower oil
– Fresh coriander

First, stir-fry the chicken in a bit of oil.
Sauté the shallot, and peanuts and warm through approx. 1 minute on high heat.
Add the potato pieces and the Kumar’s Curry Sauce Massaman, stir well to combine and allow everything to simmer over low heat for 5 minutes.