Recipe

Massaman Curry Recipe

Add Step-by-Step Photos	Darbar / All my dishes 1 year, 4 months ago 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. Prep:10m Cook:25m Servings:4	Darbar
	thai muslim indian spicy curry coconut chicken rice

Does this look good? Yeah! / Nope

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Ingredients

1 tablespoon cooking oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon chopped fresh ginger

1 teaspoon Chinese five-spice powder

1 teaspoon ground cumin

1/4 teaspoon cayenne

1/4 teaspoon turmeric

1 teaspoon salt

1 cup canned low-sodium chicken broth or homemade stock

1/2 cup canned unsweetened coconut milk or heavy cream

1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2 inch pieces

1/2 cup chopped peanuts

1/2 pound plum tomatoes (about 4), cut into wedges

3 tablespoons chopped cilantro

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.

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.

I found this recipe on FoodandWine.com

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Comments

sunny 1 year, 3 months ago said:
This looks fabulous, I love making curry.

wizzrea 1 year, 3 months ago said:
I made this, and it was very good. My pantry let me down, however, so I made the following changes to great effect:

Used ground ginger instead of fresh (my fresh was, shall we say, old)
Used water and boullion granules instead of stock
Used tomato sauce instead of tomatoes
Used crunchy peanut butter instead of peanuts

And it was perhaps the best massaman curry I'd ever had.

Great recipe, thanks for submitting it.

wizzrea 1 year, 3 months ago said:
Oh I forgot to add that I added a dribble of sriracha hot chili sauce for a little extra heat. Yum!

darbar 1 year, 3 months ago said:
Thanks Wiz! sounds great! I may try it your way.

austinc 1 year, 1 month ago said:
I made this the other night. Yum.

omel7lween 1 year, 1 month ago said:
Fantastic!!
i love indian food
this is almost the same way i make it --deleting cream& nuts!!
my kids dn't like thim cooked..

kateau 1 year, 1 month ago said:
Thanks for your invitation - I am looking forward to trying your recipes - so many recipes, so little time - every cooks dilemma.

bonzaichef 1 year ago said:
Exellent post Darbar. I cant wait to try this!!Cheers.
Bonzai:-))

jhsim 11 months, 1 week ago said:
I love making and especially eating curries, so I can;t wait to make/eat this un
thanks,

Jim s

coffeyhouse 10 months, 1 week ago said:
Darbar, I am looking forward to trying this Massaman! Right up my alley type of dish. where can I buy five-spice powder?

darbar 10 months, 1 week ago said:
Hey Coffey, If you can't find five-spice powder at your local grocery store, try an Asian market. If that doesn't work, you can buy it online at http://www.penzeys.com/cgi-bin/penzeys/shophome.html or http://www.savoryspiceshop.com/ Good luck!

jessicaoh 9 months, 1 week ago said:
Thanx for the recipe, i tried it out last week and to be honest i found it a little blan, i followed the recipe pretty much exactly.. thanks heaps for sharing i might try a few added ingredients next time; i'll let u know how it goes!

cristi35 5 months, 1 week ago said:
Cant wait to try this!

jls0923 3 months, 2 weeks ago said:
I found this blan too and over "watery" - I think the chix stock needs to be reduced a little first, and and then add the coconut milk. I also used lite coconut milk instead, that could of been the problem.

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Alterations

dee 1 year ago said:
We tried this recipe and it was very good. Thanks for the recipe Darbar. I did a bit of looking around because I thought, Chinese 5 Spice? Seemed a bit.. Different to me in a curry. In India they have a 5 Spice mix and I think the next time we try this.. see? we did like it to try it again, I will try it with this 5 Spice mix. And we used Spanish Peanuts because we did not want the extra salt, we wanted to see what the ingredients were really about without adding loads of salt from the salty peanuts. Here is the Indian 5 Spice we will try next time. Keep up the great postings Darbar!
PS: This is not my recipe

Panch Phoron
Indian 5 spice, NOT Chinese Five spice

Panch phoron is a five-seed mixture from Bengal, India, a region famous for its distinctive cuisine. Panch phoron is most common in northern India, where the majority of seed spices are grown. Grind coarsely and use as a coating on roasted meat, or sprinkle on Indian breads, potato dishes, and vegetables, especially eggplant and cauliflower.

2 tablespoons black mustard seeds
2 tablespoons whole nigella seeds
2 tablespoons cumin seeds
2 tablespoons fenugreek seeds
2 tablespoons fennel seeds

Combine. Yer done. Just don't forget to grind coarsely before use!