Did you know that Massaman Curry is one of the earliest Thai recipes of the 19th century?
In this version of the Massaman Curry chicken is added for the traditionally used beef. The Curry is flavored by one of my favorite spices: Chinese five spice. Together with the cumin, ginger, garlic and turmeric it results in a bold, but bursting with spice curry.
Massaman Curry is quick to assemble and makes for a very enjoyable dinner. My family loved it and it is added to our list of favorite dishes. Give it a try!
- 1 tablespoon cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh ginger
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon turmeric
- 1 teaspoon salt
- 1 cup canned low-sodium chicken broth or homemade stock
- ½ cup canned unsweetened coconut milk or heavy cream
- ½ pound boiling potatoes (about 2), peeled and cut into ½-inch pieces
- 1⅓ pounds boneless, skinless chicken breasts (about 4), cut into ½-inch pieces
- ½ cup chopped peanuts
- ½ pound plum tomatoes (about 4), cut into wedges
- 3 tablespoons chopped cilantro
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and ½ teaspoon of the salt. Stir until fragrant, about 1 minute. Stir in the broth and the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining ½ teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
I served the Curry with Basmati rice.
Adapted from Food & Wine.