Massaman Chicken Curry Recipe

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Massaman Chicken Curry Recipe - Serves 4

Taste Rating = 8 Heat Rating = Medium

Ingredients

3 tablespoons (45ml) cooking oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon (5ml) chopped fresh ginger root
1 teaspoon (5ml) Chinese five-spice powder
1 teaspoon (5ml) ground cumin
1/4 teaspoon (1ml) cayenne
1/4 teaspoon (1ml) turmeric
1 teaspoon (5ml) salt
1 cup (250ml or 1/2 pint) chicken broth or homemade stock
1/2 cup (125ml or 1/4 pint) canned unsweetened coconut milk
250g (1/2 lb) boiling potatoes (about 2), peeled and cut into 1cm (1/2 inch) cubes
500g (1 1/3 lb) boneless and skinless chicken breasts (about 2), cut into 1cm (1/2 inch) pieces
1/2 cup (50g or 2 oz) chopped peanuts
250g (1/2 lb) plum tomatoes (about 4), cut into wedges
2 tablespoons (30ml) chopped fresh coriander leaves

Method

In a large saucepan, heat the oil over a medium heat
Add the onion and cook, stirring often, until it is cooked and a golden colour (about 10 minutes)
Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon (2.5ml) of the salt
Stir fry for 1 minute
Add the broth, then the coconut milk and bring to a simmer
Add the potatoes and bring back to a simmer, cover, and cook over a low heat for 10 minutes
Add the chicken to the saucepan and bring back to a simmer, cover, and simmer for 5 minutes until the chicken is cooked
Stir in the peanuts, tomatoes, coriander leaves and the remaining 1/2 teaspoon salt
Turn the heat off, cover, and leave for 5 minutes
Serve hot on rice

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Recipe submitted by Rob on 8 October 2007

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