How to make Massaman Gai (Chicken Massaman Curry)
Chicken Massaman Curry is a delectable Thai dish that combines tender chicken, potatoes, and a rich, aromatic curry sauce. Indulge in the comforting and aromatic Thai flavors of this Chicken Massaman Curry and transport yourself to a culinary journey through Thailand's vibrant cuisine.
Equipment
- Cutting board To chop and prepare the ingredients.
- Knife To slice and dice the chicken, onions, potatoes, and other ingredients.
- Food processor or blender To blend the curry paste ingredients into a smooth paste.
- Large pot or Dutch oven To cook the curry.
- Wooden spoon or spatula For stirring and mixing the ingredients.
- Measuring spoons To accurately measure spices, tamarind paste, fish sauce, and other seasonings.
- Can opener If using canned coconut milk or chicken broth.
- Serving spoon or ladle To serve the Chicken Massaman Curry.
- Optional Mortar and pestle if you prefer to grind the curry paste manually instead of using a food processor or blender.
- Optional Rice cooker or pot, if you plan to serve the curry with jasmine rice.
Ingredients
- 2 tbsp vegetable oil
- 2 pounds chicken
- 1 onion sliced
- 2 potatoes peeled and cut into chunks
- 1 can coconut milk or 400 ml of coconut milk
- 1 cup chicken broth
- 2 tbsp tamarind paste
- 2 tbsp palm sugar (or brown sugar)
- 3 tbsp fish sauce
- 1 cinnamon stick
- 2 bay leaves
- 1/2 cup roasted peanuts
- Fresh cilantro for garnish
- cooked jasmine rice for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the curry paste to the pot and stir-fry for about 2 minutes to release the flavors.
- Add the chicken pieces and cook until browned on all sides.
- In the same pot, add the sliced onion, the potatoes, coconut milk, chicken broth, tamarind paste, palm sugar, fish sauce, cinnamon stick, and bay leaves. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and the potatoes are cooked through.
- Stir in the roasted peanuts and simmer for an additional 5 minutes.
- Taste the curry and adjust the seasoning by adding more fish sauce, sugar, or tamarind paste if desired.
- Remove the cinnamon stick and bay leaves before serving.
- Garnish with fresh cilantro and serve hot with jasmine rice.
Notes
- When preparing the Chicken Massaman Curry, feel free to adjust the ingredients and seasonings to suit your personal taste preferences. If you prefer a thicker curry, you can reduce the amount of chicken broth or simmer the curry for a bit longer to allow it to thicken. Conversely, if you prefer a thinner consistency, you can add a little more chicken broth or coconut milk.
- Additionally, if you want to add more vegetables to the curry, feel free to experiment with additions like bell peppers, carrots, or green beans. Just make sure to adjust the cooking time accordingly to ensure that the vegetables are cooked to your desired level of tenderness.
- Lastly, the garnishes and accompaniments are flexible as well. If you don't have roasted peanuts, you can substitute with cashews or simply omit them. Fresh lime wedges can be served alongside the curry for a tangy twist, and Thai basil leaves can be used as an alternative to or in addition to cilantro for garnishing.
- Remember, cooking is an art, and recipes can be tailored to your liking. So have fun experimenting and making this Chicken Massaman Curry your own!