Chicken Massaman

Massaman curry is a rich and relatively mild Thai curry of Persian origin. It has been wonderfully assimilated into the classic Thai cuisine in the Southern region of Thailand.

Chicken is the most popular meat to cook Massaman curry. The flavors of the massaman curry paste come from various dry spices seldom used in Thai cuisine such as cardamom, cinnamon, cloves, cumin, bay leaves, and nutmeg along with other common Thai ingredients such as galangal and lemongrass.

Estimate time to prepare: 15 minutes.

Estimate time to cook: 35 minutes.

The recipe serves 3 people.

Ingredients

1. 4 chicken drumsticks

2. Coconut milk cream 200 g.

3. Coconut milk 300 g.

4. Tamarind concentrate 1 tablespoon.

5. Roasted peanut 30 g.

6. Plam sugar 1 tablespoon.

7. Onion 50 g.

8. Boiled potato 150 g.

9. Massaman paste 100g.

10. fish sauce 1 tablespoon.

LET'S COOK

STEP 1: Making curry

- Heat up the coconut milk cream in a wok, sauté until the coconut oil separates from the solid. After that, add the curry paste and sauté it on low heat until it turns fragrant. Stir constantly to keep the mixture from sticking.

- Add the chicken into and mix well with the curry paste.

STEP 2: Seasoning

- Add the coconut milk into the curry paste.

- Add potatoes and onions. Simmer for another 20 minutes.

- Add the Thai fish sauce, palm sugar, and tamarind concentrate.

- Bring it to boil. Reduce heat, and add roasted peanuts. Simmer for another 20 minutes.

Tip 1: taste and adjust the flavor if necessary. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind.

Tip 2: If you have cardamom pods, cinnamon stick, and bay leaves, add into the curry with make the taste better.

STEP 3: Serving

- Put chicken massaman on the serving plate and serve.