MASSAMAN CHICKEN CURRY



Massaman Chicken Curry image

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

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
Calories810.7
Fat50.8
SaturatedFat30
Cholesterol207.5
Sodium1691.3
Carbohydrate35.6
Fiber3.6
Sugar11.5
Protein58.3

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.

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2011-01-14  · Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken …

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Category Dinner, Lunch, Main Course
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  • Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
  • Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
  • Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.


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2020-03-05  · Step 1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, …

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  • Heat a skillet and add the coriander and cumin seeds. Toast in the dry pan until the seeds just start to jump.
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