Chicken Massaman curry

From Cookipedia


Chicken Massaman curry
Chicken Massaman curry
Servings:Serves 4
Calories per serving:434
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2014

This chicken Massaman curry is made from scratch, not using any processed curry pastes.

Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a rich, relatively mild Thai curry that is an interpretation of a Persian dish.

Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman curry"; Mussulman being an archaic form of the word Muslim.


Ingredients

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garnish

Mise en place

Method

  1. Add the ghee or vegetable oil to a wok and saute the onions. Once they are lightly browned, stir fry the ginger, garlic and chillies for a minute or so. Don't allow the garlic to burn.
  2. Add kaffir lime leaves, lemongrass, turmeric, ground coriander, ground cumin seeds, ground cardamom, ground cumin seeds, black pepper, tamarind paste, nam pla, shrimp paste and jaggery or brown sugar.
  3. Mix this well to combine and add the chicken stock and coconut milk.
  4. Add the potatoes and chicken pieces, bring to a boil then reduce the heat, cover and simmer for 40 minutes or until the potatoes are cooked.
  5. Pop the chopped tomato and red pepper into the curry when there is 15 minutes to go.

Serving suggestions

Serve with a little plain boiled rice, remembering that you already have potatoes in this dish.

Garnish with chopped nuts and coriander leaves.

Variations

If you don;t have kaffir lime leaves, use 2 bay leaves, fresh or dried. The flavour won;t be the same but the bay leaves do add a little more flavour

Chef's notes

For extra flavour, chop the stalks from the coriander leaves and add them to the pestle and mortar while you are bashing the lemongrass.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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