Hi, Ray here again.
A friend gave me a big bag of Massaman curry paste a while ago and I’ve been steadily using it up. I still had some left over so I had a look at the Massaman curry recipes amongst the great range of Curry Focus recipes.
The Massaman Chickpea Curry recipe looked really easy to make so I went for that.
About the only thing that I needed to be aware of was that I had to soak the chickpeas overnight. If you forget to soak the chickpeas then you’re in trouble (unless you like rock-hard food).
Apart from soaking the chickpeas, making the curry only takes about 30 minutes.
I quickly prepared the ingredients before the dinner guests arrived and started to cook the curry once they made an appearance.
It’s really simplicity itself to make this Massaman curry – all you need to do is add all of the ingredients, mixing them together and then cooking for about 25 minutes.
I served up the Massaman Chickpea Curry on basmati rice (no surprise there) and the hungry diners quickly tore into the food. Then they slowed down because this is a very hot (spicy) curry.
I had only told the diners that they were going to get a chickpea curry and one of the more aware of them said that with the onions, potato and coconut it was really like a Massaman curry. Spot on!
The overall judgement was that this is a very tasty curry but the spice/heat level was too high for a couple of people. I suppose the heat level could be reduced by leaving out the fresh chillies (or one of them) and maybe only putting in only one tablespoon of the Massaman curry paste. The curry has a lot of juice and you could reduce this by turning up the cooking heat.
The Massaman Chickpea Curry received an average score of 7.5 out of 10 with a spice/heat level of “Very Hot”.
This is a pretty authentic Massaman curry and you should give it whirl if you like your curries hot and tasty.