Hi, Ray here again.
A couple of weekends I reviewed the Dry Massaman Beef Curry recipe and mentioned that I’d been given some Massaman Curry Paste by a friend which saved me from having to make paste (although the Curry Focus Massaman Curry Paste recipe looks easy enough to follow).
I still had some paste left and so I searched looked at the Curry Focus Massaman Curry recipes to see if there was another one that I could test.
I was a bit surprised that the Dry Massaman Beef Curry didn’t have any potatoes and was delighted to see that the Chicken Massaman Curry did have potatoes (I love potatoes). And this recipe also had coconut cream – great.
I bought chicken thighs to make the curry and cut them into thirds because they were so big.
I made another minor deviation from the recipe by only using 3 onions, instead of the recommended 4. Maybe the onions that I used were bigger than “small” but I stopped at 3 when there was a big pile of chopped onions.
The recipe itself was very easy to follow and the cooking was very straightforward and uneventful.
I served the Chicken Massaman Curry on basmati rice.
And what was the result? Just great. The curry was a lot creamier than the Dry Massman Beef Curry. The curry had a typical Thai massaman coconut flavour and was very tasty. Everything was well cooked and there was a background taste of the peanuts.
The curry received an average score of 8.5 out of 10 with a heat/spice rating of “Medium to Hot”.
This is a great curry and, if you like a good chicken curry, this is one that you should make for yourself.