MASSAMAN CHICKEN CURRY
There are lots of versions of this dish around, but after some trial and error - I think this is the one! A totally satisfying dish on every level. You can substitute with beef and increase the cooking time, but I think the subtleness of the chicken off-sets the coconut based sauce beautifully. Don't be put off by the long list of ingredients, they're mainly to make the paste - which is easy and really worth the effort. I really think it's so much more satisfying to make the curry paste yourself! I used reduced fat coconut milk. This is a generous serving for 2.
Provided by amanda l b
Categories Curries
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 810.7, Fat 50.8, SaturatedFat 30, Cholesterol 207.5, Sodium 1691.3, Carbohydrate 35.6, Fiber 3.6, Sugar 11.5, Protein 58.3
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