Massaman Curry
Cuisine: Indian
Author: Food & Wine, Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves 4 to 6.
  • 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
  1. 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.
  2. 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at