Chicken Massaman Curry
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
37
Spice
59
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tsps
Coriander Seed1 tsp
Cumin Seed1 inch
Cinnamon Stick (piece)2 tsps
Galangal (roughly chopped)4 cloves
Garlic (thickly sliced)1 medium
Shallot (thickly sliced)1 tsp
Ground Nutmeg1 small
Onion (diced into 1-inch pieces)Directions:
1
Dry-toast the chiles de arbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened in spots, 30 seconds to 1 minute per side
2
Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften
3
Drain
4
Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet
5
Toast the shrimp paste (in the foil), about 1 minute per side and stir to toast the spices until golden brown in spots and very fragrant, about 2 minutes total
6
Remove the foil packet and transfer the spices to a bowl
7
When completely cool, remove the shrimp paste from the foil and discard the foil
8
Grind the spices into a powder in a spice grinder
9
Turn the heat up to medium-high
10
Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes
11
Transfer to a food processor and pulse until finely chopped
12
Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt
13
Pulse and scrape down the food processor multiple times until you have a fine paste
14
Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat
15
As the mixture cooks down, stir more frequently, scraping the bottom, until the oil separates and the paste sticks aggressively to the pan, 6 to 8 minutes
16
Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds
17
Add the chicken thighs and turn in the curry paste to coat
18
Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water
19
Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes
20
Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid
21
Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes
22
Add 2 more tablespoons of tamarind
23
Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary
24
There might be a layer of bright orange oil on top
25
Feel free to skim some of it off, but it is traditional to leave some oil in the curry
26
Serve with the steamed jasmine rice