Chicken Massaman Curry Recipe

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Chicken Massaman Curry Recipe - Serves 4-6

Taste Rating = 8.5 Heat Rating = Medium to Hot

Ingredients

450g (1 lb) potatoes, peeled and cut into 2.5cm (1 inch) cubes
3 tablespoons (45ml) cooking oil
900g (2 lb) chicken legs or thighs
2 tablespoons (30ml) Massaman curry paste (there is a recipe for this on the website or you can buy this ready made)
1 can (400ml or 14 fl oz) coconut cream
4 small onions, peeled and cut into quarters
4 kaffir lime leaves
450ml (1 pint) water
3 tablespoons (45ml) fish sauce
1 tablespoon (15ml) brown sugar
2 tablespoons (30ml) tamarind water (make yourself by dissolving tamarind pulp and a little sugar in water – or buy ready made)
3 tablespoons salted roasted peanuts, finely chopped or crushed
2 fresh chillies, finely sliced

Method

Parboil the potatoes by adding to a saucepan of boiling water, bringing back to the boil and boiling for 5 minutes before draining the potatoes and setting aside
Heat the oil in a large saucepan over a medium heat
Add the chicken and fry for 10 minutes, stirring and turning often
Take the chicken out of the saucepan and set aside
Add the curry paste and coconut cream to the saucepan, mix well, bring to a simmer and simmer for 2 minutes
Put the chicken back into the saucepan, mix well, bring to a simmer and simmer for 10 minutes, stirring now and again
Add the parboiled potatoes to the saucepan, mix well, bring back to a simmer and simmer for 5 minutes
Add the onions, kaffir lime leaves, water, fish sauce, brown sugar, tamarind water and peanuts, mix well, bring back to a simmer and simmer for 10 minutes, stirring every few minutes
Add the chillies, mix well and serve hot on rice

Check out a review of this recipe

Recipe submitted by Naomi Diwan on 13 November 2009

If you have a different recipe for this dish then submit it here.


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