Massaman Curry
Authentic Indian Curry, packs a punch of flavor without being overly spicy.
Ingredients per serving
Prepare the Chicken
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Chicken breast, boneless, skinless (about 5 oz. ea.) 3.5 lbs
Prepare the Paste
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Garlic 0.25 cup
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Shallots, peeled and finely diced 0.25 cup
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Lemongrass 0.25 cup
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Black peppercorns 1.0 Tbsp
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Cinnamon, ground 1.0 Tbsp
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Fish sauce 0.33 cup
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Lime juice, fresh 4.0 Tbsp
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Red Chilli Pepper 1.0 Tbsp
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Galangal (can substituted with ginger root) 1.0 Tbsp
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Lime leaves 10.0 each
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Coriander seeds 0.5 tsp
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Cumin seeds, toasted, prepared 1.0 Tbsp
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Cardamom pods, green 4.0 each
Prepare the Curry Sauce
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Vegetable oil 1.5 Tbsp
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Peanuts, roasted, unsalted 0.25 cup
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Tamarind 3.0 Tbsp
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Coconut milk 1.0 can (15 oz.)
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Brown sugar 1.0 Tbsp
Finish the Dish
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Peanuts 0.25 cup
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Peppers and onions, mixed, sliced (3.5 oz per portion) 2.0 lbs
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Cilantro, rough chop 2.0 Tbsp
Preparation
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Prepare the Chicken
- Cut the chicken into 1-inch dice.
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Prepare the Paste
- Peel the garlic and work to a fine paste, add to the diced shallots, put aside.
- Trim, peel and rinse all remaining paste ingredients. Food process all remaining ingredients into a paste.
- Mix the garlic and shallots into the paste and reserve. Store, refrigerated.
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Prepare the Curry Sauce
- Put all the Curry sauce ingredients in a saucepan and cook at medium heat for 20 minutes. Remove from the heat. Store, refrigerated.
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Finish the Dish
- For each portion, fry 2 Tbsp of the paste in oil for 2 to 3 minutes.
- Add portions of chicken, then add 1/2 cup of vegetables and continue to stir-fry, until the chicken starts to brown. Ladle in a portion of sauce and cook for another 15 minutes.
- Garnish with peanuts and coriander.
