Hi, Ray again.
Last Sunday, it was time for another chicken curry recipe. The Massaman chicken curry recipe on the Curry Focus website looked really tasty and easy to cook.
All of the spices and basic ingredients were already in the cupboard but I had to make sure that the shopping contained the chicken breasts, peanuts, tomatoes and fresh coriander that I would need. Note that this recipe contains peanuts – if you have a peanut allergy then you should not try this recipe.
The recipe looks easy enough and Sunday evening saw me preparing all of the ingredients whilst the Red Hot Chilli Peppers blasted out of the lounge. Somehow it seemed appropriate.
It didn’t take too long to get everything ready.
Cooking time arrived and on went the onions. It crossed my mind that there are hardly any Indian curry recipes that don’t contain onions. It really is a staple ingredient.
In go the spices and that familiar, lovely, spice fragrance drifts around the kitchen.
The chicken broth and coconut milk go into the frying pan and start simmering.
Into the pan go the potatoes whilst I wash the rice and get it underway in the microwave.
Then the little chicken cubes go into the liquid and they cook really quickly. I was amazed at how quickly the chicken cooked – I suppose the really small pieces made this happen, makes sense really.
Finally the tomatoes, peanuts and coriander go into the pan.
The rice is ready just after the curry is ready. I’m getting pretty good at cooking timing nowadays.
The Massaman curry and rice hit the plates and were eagerly devoured by my dinner guests.
The curry has wonderful delicate flavours and the meal was well received.
The meal was awarded an excellent 8 out of 10.
The curry is not super-spicy hot and is definitely one that you should try if you don’t like really spicy curries.