Massaman Curry with Chicken and Potatoes is influenced by Malay and Thai Muslim cultures. It has a sweet and salty taste. The signature of the dish is the aroma produced from spices and herbs like coriander seeds, cumin, cloves and cinnamon. This recipe is made from chicken, but it can be replaced with beef, lamb or chicken.
NutritionThe dish is high in protein from chicken and dietary fiber from vegetables and herbs. Cinnamon relieves flatulence, nausea and vomiting. Shallot relieves catching a cold. Tamarind juice prevents constipation Cumin and cloves help pass gas in the intestines and reduce blood cholesterol.
300 grams chicken thighs or drumsticks
40 grams massaman curry paste
100 grams coconut cream
300 grams coconut milk
250 grams stock
50 grams roasted peanuts
100 grams potatoes
100 grams red onions
30 grams palm sugar
2 tbs. tamarind juice
1 tsp. salt
3 grams cardamom
2 grams bay leaves
How-to1. Simmer the coconut cream over medium heat till the oil separates. Add the curry paste and fry until its aromatic. Divide the coconut milk in half. Pour the first half into the pot and continue simmering. Then add the chicken and add the remaining coconut milk.
2. Add the stock and keep simmering until it comes to boil. Add the cardamom, bay leaves, peanuts, potatoes and simmer until the chicken is tender. When the mixture is cooked, season with salt, palm sugar and tamarind juice.
3. Add the red onion and cook through until the soup begins to dry out.
4. Serve in a bowl.
Either buy the tamarind juice already prepared or make it by mixing tamarind pulp with 3 - 3.5 parts water and then squeezing out the juice. If you buy it already prepared be aware different brands have different levels of sweet and sourness.