Classic Massaman Curry

Chicken thighs stewed in coconut milk will not leave indifferent lovers of spicy dishes.

This balanced, delicate, spicy, slightly sour curry has a controversial origin. Most believe its roots are from from Thailand, mixed with Muslim “spirit” and components. it rich and complex curry, where each ingredient plays a special role and not a single flavor prevails over the rest. Do not worry due to the dark red film from the spice oil, which formed from above – this means that you are doing everything right.

Time: 1 hour. 50 minutes Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Curry Chicken:

• 2 cans (400 g each) of coconut milk
• 5 tbsp. l tamarind concentrate (more to taste)
• 1 tbsp. l fish sauce (more to taste)
• 1 tbsp. l palm sugar (as much as you like)
• 1.4 kg chopped chicken thighs with skin
• 1/3 Art. roasted peanuts
• 2 bay leaves
• 1 star anise
• 400 g peeled potatoes, chopped into pieces about 4 cm.
• 1 small onion, chopped into pieces about 2.5 cm.
• Boiled jasmine rice for serving

Pasta “Massaman curry”:

• 4 dried de arbola chili peppers (remove leg first and seeds)
• 4 guajillo chili peppers (first remove the leg and seeds)
• 1 tsp thai shrimp paste in foil packaging
• 2 tsp coriander seed
• 1/2 tsp cumin seeds
• 5 cardamom pods, chopped with a knife
• 2 whole cloves
• 2.5 cm. Cinnamon tube
• 3-4 coarsely chopped lemongrass (lower part of the young stalk)
• 2 tsp coarsely chopped galangal
• 4 cloves finely chopped garlic
• 3 pre-washed cilantro roots
• 1 shallot chopped shallot (medium)
• 1/4 tsp ground nutmeg

Recipes with similar ingredients: chicken thighs, potatoes, peppers de arbol, guajillo pepper, shallots, garlic, coconut milk, sauce fish, coriander, cumin, cardamom, cloves, cinnamon, lemon grass, nutmeg, tamarind, bay leaf, star anise, jasmine rice, cilantro

Recipe preparation:

1. Dry de arbol and guajillo peppers on medium cast iron or non-stick skillet over medium heat until he slightly blacken, for 30 seconds. from each side. Shift to medium capacity and fill with hot water; let it brew for about 20 min to softness. Drain the water.
2. In the meantime, add a pack of shrimp paste and coriander, cumin, cardamom, cloves and cinnamon in a pan. Warm up shrimp paste (in foil), about 1 minute on each side, and, stirring, fry the spices until golden brown and saturated flavor, about 2 minutes. Remove the shrimp paste pack from containers and spice spices instead. After cooling completely remove the shrimp paste from the foil. Grind the spices into powder in the mill for spices. Make more fire. Add lemongrass, galangal, garlic, cilantro roots and shallots and fry until mixture it will darken, about 3 minutes. Transfer to a food processor and grind. Add dried chili, fried shrimp paste, ground spices, nutmeg and 3/4 tsp. salt. Grind in combine until you get a homogeneous mass.
3. Place curry sauce and 1/2 tbsp. coconut milk in large pan or roasting pan and put on medium heat. As stir thoroughly from the bottom until separated oil, and the sauce does not start to stick strongly to the pan, from 6 to 8 minutes. Add 3 tbsp. l tamarind, Art. l fish sauce and Art. l palm sugar and cook, stirring, a few seconds. Add chicken thighs and pour in curry sauce. Add the remaining coconut milk, peanuts, bay leaf, star anise, 1 tsp. salt and 1 tbsp. water.
4. Simmer, partially lid, until chicken not fully prepared, and the amount of liquid is not a bit will decrease over 40 minutes. Add potatoes and onions, making sure the potatoes are completely immersed in the liquid. Cook on low heat, partially lidding until potatoes become soft, about 20 minutes. Add 2 more tbsp. tamarind. Try and, if necessary, add more tamarind, fish sauce, sugar and salt. A bright orange may form on the surface. a layer of oil. You can remove some of this oil, but usually leave some in sauce. Serve on the table with boiled Thai jasmine rice. Massaman curry recipe.