Massaman Curry

Name: Massaman Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon cooking oil; 1 onion, chopped; 2 garlic cloves, minced; 1 teaspoon fresh ginger, chopped; 1 teaspoon Chinese five spice powder; 1 teaspoon ground cumin; 1/4 teaspoon cayenne; 1/4 teaspoon turmeric; 1 teaspoon salt; 1 cup low sodium chicken broth; 1/2 cup canned unsweetened coconut milk or 1/2 cup heavy cream; 1/2 lb boiling potato, peeled and cut into 1/2-inch pieces (about 2); 1 1/3 lbs boneless skinless chicken breasts, cut into 12-inch pieces (about 4); 1/2 cup peanuts, chopped; 1/2 lb plum tomato, cut into wedges (about 4); 3 tablespoons cilantro, chopped

Submitted by Chef #573036

"From food and Wine 1997 So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

1 tablespoon cooking oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, chopped
1 teaspoon Chinese five spice powder
1 teaspoon ground cumin
¹⁄₄ teaspoon cayenne
¹⁄₄ teaspoon turmeric
1 teaspoon salt
1 cup low sodium chicken broth
¹⁄₂ cup canned unsweetened coconut milk or 1/2 cup heavy cream
¹⁄₂ lb boiling potato, peeled and cut into 1/2-inch pieces (about 2)
1 ¹⁄₃ lbs boneless skinless chicken breasts, cut into 12-inch pieces (about 4)
¹⁄₂ cup peanuts, chopped
¹⁄₂ lb plum tomato, cut into wedges (about 4)
3 tablespoons cilantro, chopped

directions

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.