In the mood for a Massaman Chicken Curry? Traditionally made with beef and slow cooked until tender, this recipe uses chicken for a faster approach to delicious Massaman Curry, perfect for a mid-week meal.
Massaman Chicken Curry recipe: Ingredients
Serves 4
- 1 tbsp vegetable oil
- 7 50g chicken thigh fillets, trimmed, cut into 4cm pieces
- 270ml coconut cream
- 114g massaman curry paste
- 1 cup chicken stock
- 270ml coconut milk
- 1 tbsp brown sugar
- 1 tbsp tamarind concentrate
- 1 tbsp fish sauce
- 1 cinnamon stick
- 4 kaffir lime leaves
- 1/3 cup salted roasted peanuts
- 4 50g pumpkin, skin and seeds removed, cut into 3cm pieces
- 2 00g snow peas,
- steamed jasmine rice, to serve
- peanuts, extra, to serve, optional
Massaman Chicken Curry recipe: Method
1 Heat oil in a large saucepan over medium heat. When hot add 1/3 of the chicken and cook for 5 minutes or until browned on all sides. Transfer to a plate. Brown remaining chicken and place on plate. Pour coconut cream into the saucepan. When hot, stir in curry paste. Cook for 1 minute or until aromatic.
2 Add chicken to saucepan with chicken stock, coconut milk, brown sugar, tamarind concentrate, fish sauce, cinnamon stick, lime leaves and peanuts. Stir until combined and mixture comes to the boil.
3 Reduce heat to low and cook for 25 minutes. Add pumpkin and cook for 20 minutes or until chicken and pumpkin are tender.
4 Meanwhile, bring a saucepan of water to the boil. Add snow peas and cook for 1 minute or until just tender. Drain. Spoon rice into serving bowls. Top with massaman curry and serve with snow peas and extra peanuts on the side.
Love a classic warming curry? Try our Thai Green Chicken Curry with Basil.
