How To Make Chicken Massaman Curry
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Serves:
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons massaman curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 medium potatoes, peeled and cubed
- 1/2 cup roasted peanuts
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- 1 cinnamon stick
- 2 cardamom pods
- 2 bay leaves
Instructions
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Heat the vegetable oil in a large pot or deep skillet over medium heat.
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Add the sliced onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant.
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Stir in the massaman curry paste and cook for another minute.
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Add the chicken pieces to the pot and cook until they are browned on all sides.
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Pour in the coconut milk and chicken broth, and stir well to combine.
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Add the cubed potatoes, peanuts, fish sauce, brown sugar, tamarind paste, cinnamon stick, cardamom pods, and bay leaves.
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Bring the curry to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
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Serve the Chicken Massaman Curry hot with steamed rice or naan bread.
Nutrition
- Calories : 588 kcal
- Total Fat : 38g
- Saturated Fat : 11g
- Cholesterol : 122mg
- Sodium : 750mg
- Total Carbohydrates : 34g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 31g
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