Thai Chicken Massaman Curry

Name: Thai Chicken Massaman Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Thai
Ingredients: ½ tbsp Fennel Seed (1/2 tablespoon Fennel seeds (Saunf)); ½ tbsp Coriander Seed (1/2 tablespoon Coriander (Dhania) Seeds); ½ tbsp Black Peppercorns (1/2 tablespoon Black pepper corns); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 tsp Cardamom (1 teaspoon Cardamom (Elaichi) Pods/Seeds); 6 pieces Dried Red Chili (6 Dry Red Chillies); 1 piece Yellow Onion (1 Onion); 1 piece Ginger (1 inch Ginger chopped); 6 cloves Garlic (6 cloves Garlic chopped); 1 piece Lemongrass (1 Lemon Grass bottom half chopped); 250 g Chicken Breast (250 grams Chicken breasts cut into 1/2 inch pieces); 1 cup Coconut Milk (1 cup Coconut milk); 1 tsp Palm Sugar (1 teaspoon Palm sugar); 1 tbsp Tamarind Paste (1 tablespoon Tamarind Paste); 1 tbsp Fish Sauce (1 tablespoon Fish sauce); 1 piece White Potatoes (1 Potato (Aloo) cubed); 1 piece Carrot (1 Carrot (Gajjar) cut into 1/2 inch pieces); 2 tbsp Vegetable Oil (2 tablespoons Oil); 0 pieces Table Salt (Salt to taste)

A fragrant Thai curry made with chicken, potatoes, carrots, and a homemade Massaman curry paste roasted in a wok and simmered in coconut milk.

55 minThai

Servings4

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Gluten Free
Dairy Free

Ingredients

For 4 servings

Fennel Seed½ tbsp · 1/2 tablespoon Fennel seeds (Saunf)
Coriander Seed½ tbsp · 1/2 tablespoon Coriander (Dhania) Seeds
Black Peppercorns½ tbsp · 1/2 tablespoon Black pepper corns
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cardamom1 tsp · 1 teaspoon Cardamom (Elaichi) Pods/Seeds
Dried Red Chili6 pieces · 6 Dry Red Chillies
Yellow Onion1 piece · 1 Onion
Ginger1 piece · 1 inch Ginger chopped
Garlic6 cloves · 6 cloves Garlic chopped
Lemongrass1 piece · 1 Lemon Grass bottom half chopped
Chicken Breast250 g · 250 grams Chicken breasts cut into 1/2 inch pieces
Coconut Milk1 cup · 1 cup Coconut milk
Palm Sugar1 tsp · 1 teaspoon Palm sugar
Tamarind Paste1 tbsp · 1 tablespoon Tamarind Paste
Fish Sauce1 tbsp · 1 tablespoon Fish sauce
White Potatoes1 piece · 1 Potato (Aloo) cubed
Carrot1 piece · 1 Carrot (Gajjar) cut into 1/2 inch pieces
Vegetable Oil2 tbsp · 2 tablespoons Oil
Table Salt0 pieces · Salt to taste

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Steps

1To begin making Thai Chicken Massaman Curry Recipe first heat a pan on medium heat and add all the dry spices, cardamom seeds, cinnamon, peppercorn, fennel seeds, coriander seeds, dry red chilies, listed under massaman curry paste and roast for a minute and keep aside in a bowl.
2Then add all the wet ingredients listed under massaman curry paste like onions, lemongrass, ginger and garlic to the pan and roast till all the ingredients turn light brown in colour and keep aside in a bowl.
3Once all the ingredients are cooled grind into a smooth paste in a mixer grinder. Add little water if required.
4Now heat a wok and add oil to it then add the massaman curry paste and stir for a minute. Add the cubed chicken breast and diced vegetables and stir.
5Add in the roasted peanuts and thick coconut milk. Once the Thai chicken curry comes to a boil reduce flame and simmer. Add the fish sauce, tamarind paste, palm sugar, salt and bay leaves.
6Simmer and cook the Thai Chicken Massaman Curry for half an hour till the chicken and vegetables are cooked.
7Serve Thai Chicken Massaman Curry with Thai Stir Fried Green Beans and Thai Jasmine Sticky Rice for a nice weekend Thai lunch.