Chicken Massaman Curry Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (30)
- Massaman Paste:
- 1 oz shallots chopped
- 0.5 oz lemongrass chopped
- 0.5 oz galangal chopped
- 0.25 oz cilantro roots
- 0.5 oz garlic
- 1/2 tsp ground coriander powder
- 1/2 tsp ground cumin powder
- 1/4 tsp ground white pepper
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 3 sun-dried hot chilies reduce if too hot
- Massaman Curry:
- 8 oz skinless boneless chicken thighs cut into chunks
- 14.5 oz cooked medium-grain rice
- 8 oz carrots cut into chunks
- 6 oz russet potatoes cut into chunks
- 6 oz red onions sliced
- 6 tbsp coconut milk
- 2 cups unsalted chicken broth
- 2 tbsp olive oil
- 2 tbsp red curry paste
- 1 tbsp brown sugar
- 1/4 tsp salt
- 1 tsp paprika
- 1/2 tsp Thai fish sauce
- 1 tbsp peanut butter
- 4 tbsp tamarind concentrate
INSTRUCTIONS
Add the massaman paste ingredients: 1 oz shallots, 0.5 oz lemongrass, 0.5 oz galangal, 0.25 oz cilantro roots, 0.5 oz garlic, 1/2 tsp coriander power, 1/2 tsp ground cumin powder, 1/4 tsp ground white pepper, 3/4 tsp ground cinnamon, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg, 1/4 tsp ground cardamom, and 3 sun-dried hot chillies to a food processor and blend until it becomes a coarse paste.
Heat 2 tbsp olive oil in a nonstick pot over medium heat, and add 8 oz skinless boneless chicken thighs. Cook for 3 minutes both sides or until the chicken seems cooked on the outside, then take them out.
Add 6 oz russet potatoes, 8 oz carrots, and 6 oz red onions in and cook for 2 minutes.
Put the chicken back in the pot, and add massaman paste. Cook for a minute.
Add 2 cups unsalted chicken broth in, 2 tbsp red curry paste, 1 tbsp brown sugar, 1/4 tsp salt, 1 tsp paprika and cook over medium heat for 20 minutes, uncovered.
Add 1/2 tsp Thai fish sauce, 6 tbsp coconut milk, 1 tbsp peanut butter, and 4 tbsp tamarind concentrate. Stir to corporate, then turn off the heat.
Serve with 14.5 oz cooked medium-grain rice.
