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Massaman Curry with Chicken

This was my favorite curry dish to the date of this posting...but of course that seemed to change after every lesson.
Print Recipe
Ingredients Method

Ingredients
  

  • 100 grams chicken cut into about 1.5″ chunks
  • 1-2 tablespoons prepared or store bought Massaman curry paste
  • 50 grams potato shredded
  • 1/4 cup onion cut into cubes
  • 2 tablespoons cooking oil
  • 1/2 cup coconut cream
  • 1 cup coconut milk
  • 1-2 bay leaves
  • 1 cinnamon stick 1″ piece crushed
  • 1-2 cardamom seeds
  • 1 tablespoon roasted peanuts
  • 1 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind juice

Method
 

  1. Heat wok with 1 tablespoon of oil and add 1 to 2 tablespoons of Massaman curry paste (to your taste), stir vigorously until fragrant.
  2. Add coconut cream and mix well, stir until fat separates to the top.
  3. Add chicken and fry for about 5 minutes (depending on the size of your chunks).
  4. Add coconut milk, onion and palm sugar, fish sauce and tamarind juice.
  5. Stir constantly until chicken and onion are cooked. Remember to add some chicken stock, when needed, so it doesn’t dry out.
  6. In the meantime, make your potato pancake. Add shredded potato to a heated non-stick pan with one tablespoon of oil and fry until golden brown on both sides. You can salt your potato a little bit before or afterwards, if you wish.
  7. Throw in half of the peanuts into curry as it’s cooking and garnish with the other half after you plate.