Thai massaman chicken curry recipe
For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder.Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown.Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice.Just before serving, stir in the basil leaves and half the roasted peanuts.To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder. Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown. Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice. Just before serving, stir in the basil leaves and half the roasted peanuts. Just before serving, stir in the basil leaves and half the roasted peanuts. To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice. To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice.