Massaman Curry

Submitted by Chef #573036

"From food and Wine 1997 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."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon Chinese five spice powder
• 1 teaspoon ground cumin
• 1⁄4 teaspoon cayenne
• 1⁄4 teaspoon turmeric
• 1 teaspoon salt
• 1 cup low sodium chicken broth
• 1⁄2 cup canned unsweetened coconut milk or 1/2 cup heavy cream
• 1⁄2 lb boiling potato, peeled and cut into 1/2-inch pieces (about 2)
• 1 1⁄3 lbs boneless skinless chicken breasts, cut into 12-inch pieces (about 4)
• 1⁄2 cup peanuts, chopped
• 1⁄2 lb plum tomato, cut into wedges (about 4)
• 3 tablespoons cilantro, chopped

directions

1. 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.
2. 2. 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.
3. Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
4. Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.