Get ready to dive into the deep flavors of the amazing Chicken Massaman Curry Recipe! This dish is an explosion of Thai goodness on your taste buds, perfect for those cozy dinner nights or Sunday brunches. Chicken Massaman Curry is loaded with tender chicken pieces simmered in a rich, peanutty and umami-filled sauce. Its down-to-earth flavor, combined with a mild spiciness, is something that’ll have you licking your fingers clean.
Sure, you may say that there are a gazillion chicken curry recipes out there. But what sets this Chicken Massaman Curry Recipe apart is the delicate balance of various flavors – spicy, sweet, and salty. Each mouthful is a delightful rollercoaster of tastes, making this curry something you’d want to devour again and again. Between you and me, this curry is total comfort in a bowl!
Let’s give you the lowdown on the cooking times for this dish:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 4 servings
- Yield: 4 bowls of curry
Alright! Let’s harness our inner chefs and move onto the juicy part – the recipe!
Ingredients & Equipment You’ll Need
- 500g boneless chicken
- 3 tablespoons massaman curry paste
- 1 can coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 cup diced potatoes
- 1 cup diced onions
- 2 tablespoons peanut butter
- 2 star anise
As for equipment, all you need is a wok or large skillet and a stove.
The star of this dish is the massaman curry paste – it’s like the soul of the dish, adding depth and layers of flavor to our curry. Peanut butter adds a touch of nuttiness and brown sugar balances the flavors with its sweetness. As a heads up, if you don’t have fish sauce, you can substitute it with soy sauce.
How To Make Chicken Massaman Curry Recipe
1. First, heat your skillet and add 2 tablespoons of coconut milk to it.
2. Next, add the massaman curry paste. Stir it well until the paste dissolves in the milk.
3. Now add the chicken pieces. Make sure you mix it well so that the chicken gets coated with the curry paste.
4. Once the chicken is cooked halfway, add the remaining coconut milk, fish sauce, and brown sugar. Stir well.
5. Now add the diced potatoes and onions to the pan. Cover the pan and let it simmer for 20 minutes.
6. Finally add the peanut butter and star anise. Stir well until the peanut butter is dissolved.
7. Simmer the curry for another 10 minutes and voila! Your Chicken Massaman Curry is ready to be served.
Tips For The Best Results
- Always use a good quality massaman curry paste for the best flavors.
- Saute the spices well to release their flavors.
Storage Tips
- You can refrigerate the curry for up to 3 days in an airtight container.
- This curry freezes well and can last up to 3 months in the freezer.
Frequently Asked Questions
Q: Can I use beef instead of chicken in this curry?
A: Yes, you can definitely replace chicken with beef. The cooking time may vary.
Q: Can I add vegetables to this curry?
A: Absolutely! Feel free to add your choice of veggies.
Q: What can I serve this curry with?
A: This curry serves best with steamed rice or naan.
Q: Can I remove the star anise before serving?
A: Yes, you can remove them or simply avoid while serving.
Q: What if I don’t have coconut milk?
A: You can use yogurt as a substitute, but it may alter the taste of the curry.
Nutritional Facts of Chicken Massaman Curry Recipe
Per Serving: 400 Calories, 15g Fat, 45g Protein, 50g Carbohydrates, 20mg Cholesterol, 5g Fiber, 500mg Sodium.
So, with a comfort-loving belly filled with flavoursome Chicken Massaman Curry, it’s time to wind this up! This dish is an absolute hit in my book, you guys! It’s not only delicious but hearty and comforting too. Just remember to pair it with some hot steamed rice and you’re sorted. A little squeeze of lime over the top works out well too!
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