Massaman Chicken Curry
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
2
ingredients
- 1⁄2 teaspoon white peppercorns
- 1⁄4 cinnamon stick
- 1⁄2 teaspoon cumin seed
- 1 tablespoon coriander seed
- 1 red chili pepper, seeded and finely sliced
- 4 golden shallots, finely sliced
- 3 cm gingerroot, peeled and finely sliced
- 1 stalk lemongrass, white section only, finely chopped
- 3 garlic cloves, finely diced
- 1 tablespoon peanuts, unsalted and roasted
- 500 g chicken thigh fillets, fat and skin removed
- 1 tablespoon light olive oil or 1 tablespoon cooking spray
- 270 ml coconut milk
- 1 tablespoon brown sugar
- 100 g potatoes, peeled and cubed
- 1 bay leaf
- 2 cardamom pods
- 30 ml fish sauce
- 1 tablespoon tamarind paste
- coriander leaves
- 1 tablespoon peanuts, unsalted and roasted
directions
- Par boil the potatoes, drain and set aside.
- To make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic.
- Cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. Process until you have a smooth paste.
- Add the oil to a large, heavy based pan, and heat on a medium heat.
- Add the chicken pieces, and cook until browned. You might need to do this in batches.
- Remove the chicken from the pan and set aside.
- Still on a medium heat, add the spice mixture and fry gently for about 1 minute.
- Add the coconut milk and cook on medium heat for about 5 minutes.
- I like my curry paste super-smooth, so at this stage I remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. Return to the pan. This step is entirely optional.
- Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.
- Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.
- Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
- Add the extra peanuts 5-10 minutes before finish cooking.
- Serve with steamed rice and/or roti.
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Reviews
-
Yes, this is a really authentic taste and it is very comforting on a cold day. I couldn't get coconut milk so I used a bit of dessicated coconut and condensed milk. The tamarind is a must for that slightly sour massaman taste. I cooked it with plenty of potatoes mixed in and it is really a one-pot wonder. You could serve it with a bit of bread and salad, but it makes a meal all on its own. Seconds, please!
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Found this recipe this weekend, and I am glad. We are in the season between the brutal winter and spring, and I had a hankering for massaman curry. The paste that she concocts is right on. I skipped the blender step and I will do it next time. I did add a bit of turmeric to give it some color, and a splash of oyster sauce for fun.
RECIPE SUBMITTED BY
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I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen.
I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.