Recipe

Massaman Chicken Curry Recipe

Add Step-by-Step Photos	Sakeenah / All my dishes 1 year, 4 months ago this is one of my husbands favourite dishes, you can omit the chicken and chicken stock for more potatoes and veritable stock if you prefer a vegetarian alternative. Prep:15m Cook:140m Servings:4	Sakeenah
	chicken

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turtle66

mumtazcate

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Ingredients

2 tablespoons vegetable oil

650g chicken diced

1 cup coconut cream

2 tablespoons massaman curry paste (see my recipes or buy it from any Asian grocery)

1 cup coconut milk

1 cup chicken stock

1/2 cup unsalted roasted peanuts

2 medium potatoes, peeled, cut into 3cm pieces

1 cinnamon stick

2 bay leaves

5 cardamom pods, lightly crushed (see note)

2 tablespoons brown sugar

1 tablespoon tamarind concentrate (see note)

1 tablespoon fish sauce

steamed jasmine rice, to serve

Directions

Heat oil in a large saucepan over medium-high heat until hot. Add chicken Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

Return chicken and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until chicken is tender. Serve with rice.

***Notes & tips***

* * Note 1: Cardamom is the dried, unripened fruit of a ginger-like plant. The capsule-shape pods need to be squashed with the flat blade of a knife or pounded in a mortar and pestle (known as bruising) to expose the tiny, brown, aromatic seeds which are slightly pungent to taste. If the pods are unavailable, seeds and ground cardamom are readily available in the supermarket spice aisle.

* * Note 2: The tamarind tree's fruit is a primary 'sour' flavouring. Tamarind pods are available, however tamarind paste (brown) and concentrate (black) are more convenient. Tamarind concentrate requires no preparation and provides a fruity, sour flavour with just a hint of sweetness. Lime juice is a suitable alternative.

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