Best 5 Massaman Chicken Curry Recipes

CHICKEN MASSAMAN CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

CHICKEN MASSAMAN CURRY

Steps:

• Dry-toast the chiles de arbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened in spots, 30 seconds to 1 minute per side. Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften. Drain.
• Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet. Toast the shrimp paste (in the foil), about 1 minute per side and stir to toast the spices until golden brown in spots and very fragrant, about 2 minutes total. Remove the foil packet and transfer the spices to a bowl. When completely cool, remove the shrimp paste from the foil and discard the foil. Grind the spices into a powder in a spice grinder.
• Turn the heat up to medium-high. Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes. Transfer to a food processor and pulse until finely chopped. Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt. Pulse and scrape down the food processor multiple times until you have a fine paste.
• Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat. As the mixture cooks down, stir more frequently, scraping the bottom, until the oil separates and the paste sticks aggressively to the pan, 6 to 8 minutes. Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds. Add the chicken thighs and turn in the curry paste to coat. Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water.
• Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes. Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid. Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes. Add 2 more tablespoons of tamarind. Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary. There might be a layer of bright orange oil on top. Feel free to skim some of it off, but it is traditional to leave some oil in the curry.
• Serve with the steamed jasmine rice.

SHORTCUT CHICKEN MASSAMAN CURRY

Steps:

• Combine the curry paste and 2 tablespoons coconut milk in a large saucepan over medium heat. Keep stirring and scraping the mixture until it sticks to the pan and starts to brown, 5 minutes. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the rest of the coconut milk, 1 cup water and 1/2 teaspoon salt. Simmer gently, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Meanwhile, toss together the sliced chicken with 1/2 teaspoon salt in a bowl and let sit at room temperature. Add the chicken to the sauce and simmer gently until just cooked through, 4 to 5 minutes. Remove the bay leaf and lemongrass. Serve with the rice.

MASSAMAN CHICKEN CURRY

Steps:

• Par boil the potatoes, drain and set aside.
• To make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic.
• Cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. Process until you have a smooth paste.
• Add the oil to a large, heavy based pan, and heat on a medium heat.
• Add the chicken pieces, and cook until browned. You might need to do this in batches.
• Remove the chicken from the pan and set aside.
• Still on a medium heat, add the spice mixture and fry gently for about 1 minute.
• Add the coconut milk and cook on medium heat for about 5 minutes.
• I like my curry paste super-smooth, so at this stage I remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. Return to the pan. This step is entirely optional.
• Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.
• Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.
• Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
• Add the extra peanuts 5-10 minutes before finish cooking.
• Serve with steamed rice and/or roti.

MASSAMAN CHICKEN CURRY

Steps:

• Pflanzenöl in einem großen Topf erhitzen, die Hähnchenkeulen von allen Seiten scharf anbraten, aus dem Topf nehmen. Nun die Massaman-Curry-paste hineingeben und mit der Butter 4 Minuten anschwitzen. Zwiebeln, Süßkartoffeln, Kürbis, Ingwer und Hähnchen zugeben und alles ordentlich miteinander verrühren. Mit Kokosmilch und Geflügelfond ablöschen, Deckel darauf geben und 10 Minuten köcheln lassen, dann Deckel abnehmen und weitere 10 Minuten köcheln lassen. Das Curry in eine große Schüssel geben und mit der Garnitur bestreuen. Nach Wahl pur essen oder mit 200 g gekochtem Duftreis servieren.