Massaman Chicken Curry

Recipe by amanda l b
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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