Chicken Massaman Curry Recipe

Introduction

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 2 cans of coconut milk (13.5 oz each)
• 2 tablespoons of massaman curry paste
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 1 tablespoon of brown sugar
• 2 tablespoons of fish sauce
• 1 tablespoon of tamarind paste
• 1 cinnamon stick
• 1 bay leaf
• 1/2 cup of roasted unsalted peanuts
• 1/4 cup of vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onions and sauté for 2-3 minutes, or until they are translucent.
3. Add the garlic and ginger and sauté for another 1-2 minutes, or until they are fragrant.
4. Add the massaman curry paste and stir for 1-2 minutes, or until it is fragrant.
5. Add the chicken pieces and stir until they are coated with the curry paste.
6. Add the coconut milk, cinnamon stick, bay leaf, and brown sugar to the pot and stir to combine.
7. Reduce the heat to low and let the curry simmer for 30-40 minutes, or until the chicken is cooked through.
8. Add the fish sauce, tamarind paste, and peanuts to the pot and stir to combine.
9. Let the curry simmer for another 10-15 minutes, or until the sauce has thickened.
10. Season with salt and pepper to taste.
11. Garnish with fresh cilantro and serve hot with rice.

Nutrition

• Calories: 563
• Protein: 30g
• Fat: 41g
• Carbohydrates: 19g
• Fiber: 3g
• Sugar: 8g
• Sodium: 980mg

Conclusion