Masaman Curry Chicken Food

MASSAMAN CURRY

Steps:

• Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
• Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
• Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
• Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.

CHICKEN MASSAMAN CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

CHICKEN MASSAMAN CURRY

Steps:

• 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. Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften. Drain.
• Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet. 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. Remove the foil packet and transfer the spices to a bowl. When completely cool, remove the shrimp paste from the foil and discard the foil. Grind the spices into a powder in a spice grinder.
• Turn the heat up to medium-high. Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes. Transfer to a food processor and pulse until finely chopped. Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt. Pulse and scrape down the food processor multiple times until you have a fine paste.
• Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat. 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. Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds. Add the chicken thighs and turn in the curry paste to coat. Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water.
• Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes. Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid. Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes. Add 2 more tablespoons of tamarind. Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary. There might be a layer of bright orange oil on top. Feel free to skim some of it off, but it is traditional to leave some oil in the curry.
• Serve with the steamed jasmine rice.

MASSAMAN CURRY ROAST CHICKEN

Steps:

• Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
• Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
• Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.

MASSAMAN CHICKEN CURRY

Steps:

• Par boil the potatoes, drain and set aside.
• To make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic.
• Cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. Process until you have a smooth paste.
• Add the oil to a large, heavy based pan, and heat on a medium heat.
• Add the chicken pieces, and cook until browned. You might need to do this in batches.
• Remove the chicken from the pan and set aside.
• Still on a medium heat, add the spice mixture and fry gently for about 1 minute.
• Add the coconut milk and cook on medium heat for about 5 minutes.
• I like my curry paste super-smooth, so at this stage I remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. Return to the pan. This step is entirely optional.
• Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.
• Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.
• Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
• Add the extra peanuts 5-10 minutes before finish cooking.
• Serve with steamed rice and/or roti.

CHICKEN MASSAMAN CURRY

Steps:

• Place chicken in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow meat to marinate at least 15 minutes (up to 2 hours in the refrigerator).
• While chicken is marinating, peel and chop the butternut squash into 1-inch cubes.
• Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Add the chicken and brown 2 to 3 minutes (don't cook meat all the way through).
• Add the remaining ingredients except the kaffir lime leaves and almond butter (butternut squash through sea salt) to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered for 1 hour. Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thickened. Stir in the kaffir lime leaves. Stir in the almond butter for an even thicker, more luscious sauce.
• Remove cinnamon sticks and star anise.
• Serve massaman curry with basmati rice (or spaghetti squash or cauliflower rice).

MASAMAN CURRY CHICKEN

Steps:

• Place a pot over medium high heat, add oil and curry paste.
• Stir until the oil begins to separate out then add the coconut milk, chicken and potatoes.
• Cook until chicken is done and potatoes are tender then add sugar, soy sauce, tamarind juice and toasted cashews.
• Garnish with cilantro and avocado.
• Serve with Nan bread and rice if desired.

MASSAMAN CHICKEN

Steps:

• Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8-10 minutes; transfer to a plate.
• Cook potatoes in same pot, turning occasionally, until brown, 8-10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5-8 minutes; transfer to plate with potatoes.
• Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5-7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1-1 1/2 hours.
• Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.
• DO AHEAD: Chicken can be made 2 days ahead. Cover and chill.

MASSAMAN THAI CURRY

Steps:

• In a large deep frying pan, gently heat the coconut milk with the curry paste and bring to the boil. For a milder curry use 1-2 tsp, for a hotter curry use more.
• Add the diced chicken breast, cubed potatoes and peanuts and simmer until the potato is soft and the chicken cooked. If using prawns, add these for the last 5 minutes of cooking or they will shrink.
• Add a splash of thai fish sauce for an authentic flavour and serve with basmati rice.