Never let it be said that I, The Urban Mum, am a doubter. I may have indicated in my previous post that I was dubious as to TheDad’s ability to stand by his word and make dinner for the family last night.
Well here is the recipe for Massaman Chicken Curry – as cooked by TheDad and TheYoungSon. It was delicious and more importantly in my book – easy to follow.
The list of ingredients seems extensive at first glance.
Don’t be put off – most of them are standard store cupboard items. Or at the very least can be re-used for a host of other dishes later.
TheEldestSon wanted me to add that he has just enjoyed it for his afternoon tea “Even better today Mum”.
So there you have it. To the chefs – thank you.
http://www.mindfood.com/ July/August 2011
1 tbsp. vegetable oil
750g 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
1bsp tamarind concentrate
1 tbsp. fish sauce
1 cinnamon stick
4 kaffir lime leaves
1/3 cup salted roasted peanuts
450g pumpkin, skin & seeds removed, cut into 3cm pieces
200g snow peas
Steamed jasmine rice, to serve
Peanuts, extra, to serve, optional
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.
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.
Reduce heat to low and cook for 25 minutes. Add pumpkin and cook for 20 minutes or until chicken and pumpkin are tender.
Serve your Massaman Chicken Curry with rice, cooked snow peas and extra peanuts on the side.
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