Massaman Chicken
This perfect blend of massaman curry paste and chicken curry is one of the most delicious things you can taste in Thailand. Nothing contains more spice and sweetness more than this.
INGREDIENTS:
- 60 g Chicken
- 1 -2 T Massaman curry paste
- 50 g Potato, cut in cubes
- 30 g Onion, cut in cubes 1
- T Cooking oil 1/2 C
- Coconut milk
- 1 T Peanuts (roasted)
SEASONING:
- Palm sugar
- 1 T Sult
- 1/2 T Tamarind juice
RECIPE PREPARATION
- Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown, 8–10 minutes; transfer to a plate.
- Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate.
- Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.
- Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes.
- Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes.
- Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1½ hours.
- Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes.
- Remove from heat and mix in Tamarine juice, palm sugar, and season with salt.
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