Massaman Chicken Curry
A Thai Muslim curry of chicken, peanuts and coconut milk, seasoned with peppercorns and cinnamon and steamed. It comes to the table with steamed rice or roti.
1 hr 10 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 50 min · 70 min total
- medium
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Add the coconut milk and cook on medium heat for about 5 minutes. Return to the pan. This step is entirely optional.
- 6
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.
- 7
Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
- 8
Add the extra peanuts 5-10 minutes before finish cooking. Serve with steamed rice and/or roti.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
