Chicken Massaman Curry Recipe

Ingredients
Massaman Paste:

• 1 tsp ground coriander powder
• ¼ tsp ground white pepper
• 1 tsp ground cumin powder
• ¼ tsp ground cloves
• ¾ tsp ground cinnamon
• ¼ tsp ground cardamom
• ⅛ tsp ground nutmeg
• 1 oz shallots, chopped
• 0.5 oz galangal, chopped
• 0.5 oz lemongrass, chopped
• 5 sun-dried hot chiles, reduce if too hot
• 0.25 oz cilantro roots
• 0.6 oz garlic

Massaman Curry: 

• 8 oz skinless boneless chicken thigh
• 6 oz russet potato, cut into chunks
• 8 oz carrot, cut into chunks
• 1 tbsp olive oil
• 6 oz red onion, sliced
• 2 tsp Thai fish sauce
• 1 tbsp red curry paste
• 1½ tbsp peanut butter
• 6 tbsp coconut milk
• ¾ cup uncooked medium-grain rice
• 6 tbsp tamarind concentrate
• 3 cup unsalted chicken broth
• 1 tbsp sugar

Instructions

1. Cook rice with 1¼ cup of water. 
2. Add massaman curry paste ingredients in a food processor and pulverize for about 5 minutes, or until it becomes a paste. 
3. In a preheated pot, stir olive oil and red curry paste on medium heat for 1 minute. Add chicken and cook for another 3 minutes. Add massaman curry paste and stir for 1 minute before taking the chicken out. 
4. Add potato and carrot chunks into the pot and stir for 1 minute or until they are charred a bit. 
5. Add chicken broth, cover and simmer for 30 minutes on low heat. 
6. Add chicken, peanut butter, coconut milk and stir. Cover and simmer for about 15 minutes. 
7. Add red onion, sugar, fish sauce, tamarind concentrate, and stir. Cook for another 2 minutes and turn off the heat. 
8. Serve with cooked rice

This article and recipe adapted from this site!