Massaman Chicken Curry

🛒 Ingredients

• Chicken Thighs, boneless, skinless 120 g · 192 kcal
• Coconut Milk, full fat 150 g · 270 kcal
• Massaman Curry Paste 25 g · 50 kcal
• Potatoes, peeled and cubed 100 g · 77 kcal
• Onion, medium 30 g · 12 kcal
• Roasted Peanuts, unsalted 15 g · 90 kcal
• Tamarind Paste 5 g · 12 kcal
• Cardamom Pods 1 g · 0 kcal
• Cinnamon Stick 1 g · 0 kcal
• Bay Leaves 0 g · 0 kcal
• Water or Chicken Broth 50 g · 0 kcal

👨‍🍳 Instructions

1. Heat a pot or large saucepan over medium heat, then add half of the coconut milk. Bring to a gentle simmer, allowing the oil to separate.
2. Add the Massaman curry paste and stir well, cooking for 3-5 minutes until very fragrant and the oil turns a reddish hue.
3. Add the chicken thighs and brown them on all sides, then pour in the remaining coconut milk, water or broth, palm sugar, fish sauce, and tamarind paste.
4. Add the cardamom pods, cinnamon stick, bay leaves, and chopped onion. Bring to a gentle simmer, then cover and cook for 15 minutes.
5. Add the cubed potatoes and continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender and the chicken is fully cooked.
6. Stir in the roasted peanuts just before serving. Taste and adjust seasoning if needed. Serve hot, traditionally with jasmine rice.