Massaman Curry
Authentic Indian Curry, packs a punch of flavour without being overly spicy.
Ingredients per serving
Prepare the Chicken
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Chicken breast, boneless, skinless (about 150 g. ea.) 1.55 kg
Prepare the Paste
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Garlic 35.0 g
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Chillies, red 6.0 g
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Galangal root 6.0 g
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Coriander seeds 1.0 g
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Black peppercorns 7.0 g
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Cinnamon, ground 7.0 g
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Shallots, fine diced 25.0 g
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Lemongrass 20.0 g
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Fish sauce 75.0 ml
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Lime juice, freshly squeezed 60.0 ml
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Kaffir lime leaves 10.0 each
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Cumin seeds, toasted, prepared 6.0 g
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Green cardamom pods, individual 4.0 each
Prepare the Curry Sauce
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Vegetable oil 20.0 ml
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Peanuts, roasted, unsalted 35.0 g
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Tamarind paste 50.0 g
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Brown sugar 13.0 g
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Coconut milk 1.0 cans (470 g)
Finish the Dish
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Peanuts 30.0 g
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Cilantro, chopped, for garnish 3.0 g
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Peppers and onions, mixed, sliced (95 g. per portion) 950.0 g
Preparation
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Prepare the Chicken
- Cut the chicken into 2.5 cm dice.
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Prepare the Paste
- Peel the garlic and work to a fine paste, add to the diced shallots, put aside.
- Trim, peel and rinse all remaining paste ingredients. Food process all remaining ingredients into a paste.
- Mix the garlic and shallots into the paste and reserve. Store, refrigerated.
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Prepare the Curry Sauce
- Put all the Curry sauce ingredients in a saucepan and cook at medium heat for 20 minutes. Remove from the heat. Store, refrigerated.
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Finish the Dish
- For each portion, fry30 mlof the paste in oil for 2 to 3 minutes.
- Add portions of chicken, then add95 g.of vegetables and continue to stir-fry, until the chicken starts to brown. Ladle in a portion of sauce and cook for another 15 minutes.
- Garnish with peanuts and coriander.
