Chicken Massaman Curry
This one of a kind, delicious Chicken Massaman Curry may look like it has loads of ingredients, a number of stages and many steps in the method, but its really worthwhile and should make your massaman pop with flavour.
With COVID-19 restrictions easing across most of the country, we can now enjoy a bit of casual entertaining. This is especially fortunate because our poor hospitality industry is still under dine-in lockdown or only allowing a tiny number of patrons. If you’re planning to have a couple of people over for a meal, to celebrate being allowed to have visitors in your home, here’s a dish I’d love to suggest you make.
Ingredients − Serves 6 to 8
- 3 whole mace
- 5 green cardamom pods
- 2 lemongrass, bashed and cut into 2
- 8 cloves whole garlic, peeled and roasted
- 2 or more long fresh red chillies, charred
- 20 small red shallots (about 250 g), peeled and char roasted
- 6 chicken thighs
- 6 chicken drumsticks
- 6 Ruby Red potatoes, peeled, cut in half and boiled
- 200ml coconut cream – use a good Thai brand such as Chaokoh, Aroy-D, Mae Ploy or Savoy
- 4 cups (1 litre) coconut milk – Chaokoh, Aroy-D, Mae Ploy or Savoy brand
- 1 jar Latasha’s Kitchen Thai Massaman Curry Paste
- 2½ tbsp ghee
- 1 cup unsalted peanuts
- 2 handfuls fresh coriander, chopped
- 4-5 dark green grilled/charred green peppers
Combine together in a bowl and macerate for 1 hour
- 1 cup sultanas or raisins (optional)
- 2 tbsp soy sauce
- 1 tbsp palm sugar, crushed
- 1 tbsp tamarind paste
- 1 cup bitter orange juice
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- Heat fan-forced oven grill until hot.
- Brush or spray a baking tray with some oil then place shallots, red chillies and garlic on the tray and grill until charred, golden and soft.
- Cool, then roughly blend together half the shallots and chillies, and all the garlic.
- In a large pot, simmer the chicken in coconut cream and milk until it is just cooked, approx. 20 minutes.
- In another large pot, heat ghee over medium heat. Add mace, cardamom, lemongrass, blended shallots and garlic from Step 3 then Latasha’s Kitchen Thai Massaman Curry Paste and fry for 10 minutes until fragrant.
- Gradually add chicken coconut broth from Step 4 and continue frying until it’s all incorporated into the curry.
- Keep stirring until some beautiful red oil floats to the top then add the cooked chicken.
- Add the remaining whole charred shallots, charred red chillies and potatoes.
- Mix in macerated fruit (if using) and all the liquid, then cook gently until the curry thickens to the desired consistency.
- Scatter with unsalted peanuts, fresh coriander and charred green chili peppers. Serve with jasmine rice and steamed vegetables.
TIP: You can pan fry the chicken first, before simmering it in the coconut milk. And likewise for the potatoes after boiling them and before adding to the curry.
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