Massaman Curry Roast Chicken Recipes

CHICKEN MASSAMAN CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

MASSAMAN CURRY ROAST CHICKEN

Steps:

• Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
• Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
• Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.

MASSAMAN CHICKEN CURRY RECIPE

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
• Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
• Next, add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes
• Uncover, add in the brown sugar, peanut butter and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts and a juicy squeeze of lime.

CHICKEN MASSAMAN CURRY

Steps:

• Place chicken in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow meat to marinate at least 15 minutes (up to 2 hours in the refrigerator).
• While chicken is marinating, peel and chop the butternut squash into 1-inch cubes.
• Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Add the chicken and brown 2 to 3 minutes (don't cook meat all the way through).
• Add the remaining ingredients except the kaffir lime leaves and almond butter (butternut squash through sea salt) to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered for 1 hour. Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thickened. Stir in the kaffir lime leaves. Stir in the almond butter for an even thicker, more luscious sauce.
• Remove cinnamon sticks and star anise.
• Serve massaman curry with basmati rice (or spaghetti squash or cauliflower rice).

MASSAMAN CHICKEN CURRY

Steps:

• Par boil the potatoes, drain and set aside.
• To make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic.
• Cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. Process until you have a smooth paste.
• Add the oil to a large, heavy based pan, and heat on a medium heat.
• Add the chicken pieces, and cook until browned. You might need to do this in batches.
• Remove the chicken from the pan and set aside.
• Still on a medium heat, add the spice mixture and fry gently for about 1 minute.
• Add the coconut milk and cook on medium heat for about 5 minutes.
• I like my curry paste super-smooth, so at this stage I remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. Return to the pan. This step is entirely optional.
• Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.
• Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.
• Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
• Add the extra peanuts 5-10 minutes before finish cooking.
• Serve with steamed rice and/or roti.