Ingredients
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp lime juice – freshly squeezed
- 2 tbsp massaman curry paste
- 1 red chili - deseeded and finely chopped
- 1 star anise
- 1 ½ cups coconut milk
- 2 tbsp brown sugar
- 3 tbsp smooth peanut butter
- 1 tsp garlic – crushed
- 1-inch ginger — grated
- 2 tbsp vegetable oil
- 2 tbsp lemongrass — chopped
- ¼ tsp salt
- 12 oz boneless, skinless chicken breast — chopped
- 2 medium potatoes – cut into cubes
- ½ cup onion – sliced
- ½ cup red bell pepper – sliced
- ½ cup chicken stock
- ½ cup peanuts – chopped
- 1 tbsp fresh cilantro — chopped
How to make Chicken Massaman Curry
Trivia Tamarind, an essential ingredient in the chicken massaman curry gets its name from an Arab expression which means ‘date of India’. The tamarind tree is native to Africa but has been cultivated in India for so long that it is regarded as indigenous there. Tamarind is very sour and Marco Polo claimed that the Malabar pirates made their victims swallow a mixture of tamarind and seawater so that they would vomit their stomach contents and reveal any pearls they may have swallowed to hide from the pirates! |