MASSAMAN CHICKEN CURRY
There are lots of versions of this dish around, but after some trial and error - I think this is the one! A totally satisfying dish on every level. You can substitute with beef and increase the cooking time, but I think the subtleness of the chicken off-sets the coconut based sauce beautifully. Don't be put off by the long list of ingredients, they're mainly to make the paste - which is easy and really worth the effort. I really think it's so much more satisfying to make the curry paste yourself! I used reduced fat coconut milk. This is a generous serving for 2.
Provided by amanda l b
Categories Curries
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 810.7, Fat 50.8, SaturatedFat 30, Cholesterol 207.5, Sodium 1691.3, Carbohydrate 35.6, Fiber 3.6, Sugar 11.5, Protein 58.3
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Robert Roff
[email protected]I've never made Massaman curry before, but this recipe made it so easy. It turned out perfectly, and my family loved it.
Roy Johnson
[email protected]This curry is so easy to make, and it's always a hit with my guests. I love the combination of sweet and savory flavors.
Carrie Blunt
[email protected]I'm a vegetarian, so I made this curry with vegetables instead of chicken. It was still very flavorful and satisfying. I served it with a side of quinoa.
Hamad Habib
[email protected]I used tofu instead of chicken in this curry, and it was delicious. The tofu absorbed all the flavors of the curry, and it was so creamy and tender.
Prygan Rai
[email protected]I made this curry in my slow cooker, and it turned out great. I just threw all the ingredients in the pot and let it cook on low for 8 hours. It was perfect for a busy weeknight meal.
Mduzza Ahmed
[email protected]This curry was a bit too spicy for my taste, but my husband loved it. He said it was the best Massaman curry he's ever had.
Wjad Ahmed
[email protected]I'm not a huge fan of curry, but this dish was surprisingly good. The flavors were well-balanced, and the chicken was very tender. I would definitely make this again.
MD RAJIBUL HASSAIN
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser. I especially love the crispy shallots on top.
Yoto back
[email protected]I love the creamy and nutty flavor of this curry. It's perfect for a cold winter day. I served it with jasmine rice and a side of naan bread.
Frank Rivers
[email protected]I've tried many Massaman curry recipes, but this one is by far the best. The instructions were easy to follow, and the curry turned out perfectly. I highly recommend this recipe.
syed alamin
[email protected]This Massaman chicken curry was a hit with my family! The flavors were rich and complex, and the chicken was fall-off-the-bone tender. I will definitely be making this again.