Thai Massaman Chicken Curry

Thai Massaman Chicken Curry
Thai Massaman Chicken Curry

According to CNN Thai Massaman Chicken Curry is number one on the top 50 dishes in the world. Now that is saying something! Although many recipes on the internet use store-bought curry paste, I’ve built the flavor profile from scratch. However, I must warn you that it does take a bit of love and patience to make the dish from scratch. Having said that, the flavor is intense and nothing like you would have ever tasted. Served with Basmati rice, this dish has a very regal and rich flavor which will be loved by novice and connoisseur alike.

Ingredients

For the curry paste:

  • 6 cardamom pods
  • 1 teaspoon of cumin seeds
  • 1 star anise
  • 5 cloves
  • 1 tablespoon of white pepper corns
  • 2 tablespoons of dried chill flakes
  • 1/2 teaspoon of cinnamon
  • 25g of cashew nuts
  • 5 cloves of garlic roughly chopped
  • 5 lime leaves finely sliced
  • 1 inch piece of galangal peeled and roughly chopped
  • 2 sticks of lemongrass finely chopped
  • 1 teaspoon of shrimp paste
  • 2 tablespoons of fish sauce
  • 2 tablespoons of of ground nutmeg
  • 2 tablespoons of sugar

For the Chicken Curry:

  • 2 tablespoons of vegetable oil
  • 2 red onions sliced
  • 500g of chicken breast cut into 1/2 inch pieces
  • 1 large potato peeled and cut into 1/2 inch cubes
  • 2 bird’s-eye chillies chopped
  • 1 cup of coconut milk
  • 2 tomatoes chopped
  • 6 lime leaves
  • 2 tablespoons of fish sauce
  • 2 tablespoons of sugar
  • 2 sticks of lemongrass finely chopped
  • 1 tablespoon of shrimp paste
  • 1/2 teaspoon of ground nutmeg
  • 2 tablespoons of sugar

Method

  1. For the curry paste, heat cardamom, cumin and cloves in a small hot frying pan for about 2 minutes. Transfer the spices to a grinder and grind to a powder.
  2. Add all the ingredients for the curry paste into a food processor and mix into a fine paste.
  3. For the chicken, heat the oil and fry the onions and chicken for 2-3 minutes. Make sure to turn the chicken so that it is fried evenly on all sides.
  4. Add the curry paste and mix well until the chicken and onions are well coated. Fry for two minutes or until fragrant.
  5. Add all other ingredients and bring the curry to a boil.
  6. Close the lid and let the curry simmer for 12-15 minutes until the chicken is cooked well.
  7. Season to taste with more fish sauce and lime juice.
  8. Stir in the basil and chopped cashew nuts before serving.
  9. Serve with fragrant steamed rice.

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