Chicken Massaman Curry The Best Recipes

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Chicken Massaman Curry

"This curry, flavored with tamarind and coconut milk, is ready in below an hour. Serve over simple white rice."

Ingredients :

2 tablespoons vegetable oil
three tablespoons curry paste
1 (three/4 inch thick) slice ginger, minced
1 1/4 pounds skinless, boneless fowl breast meat - cubed
3 tablespoons brown sugar
three tablespoons fish sauce
three tablespoons tamarind paste
1/3 cup peanut butter
3 cups peeled, cubed potatoes
1 (thirteen.5 ounce) can coconut milk
three tablespoons fresh lime juice

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

Heat vegetable oil in a big 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 portions turn white at the outside, approximately three mins.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then lessen heat to medium-low, cover, and simmer until the potatoes are smooth and the hen pieces are no longer crimson within the middle, about 20 mins. Add the lime juice and cook dinner for a further five mins before serving.

Notes :

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