Chicken Massaman Curry
Ciara Beecroft
2024-04-29
40 mins
Medium
4 servings
A fragrant nutty curry which packs one hell of a flavour punch. I can promise this will be an east Asian delight with rich flavouring that will leave you wishing you made more for the next day!
Ingredients:
1 Large Onion
3 Cloves Garlic
1 Tsp Fennel Seeds
1 Tbsp Lemongrass
1 Tbsp Curry powder
4 Tbsp Peanut butter
1 Tsp Cinnamon
1 Tsb Turmeric
1 Tsp Coriander
1 Tsp Sugar
150ml Water
500g Chicken
2 Medium Potatoes
2 Carrots
500ml Chicken Stock
1 Tin Coconut Milk
200g Rice
Naan Bread (to serve)
Oil
Salt & Pepper
Method:
Step 2
Grab a pot, add some oil and get it on a high heat. Add your garlic, Fennel seeds, Lemongrass and onion and let this cook until the onion is starting to brown.
Step 3
Add your curry powder, peanut butter, turmeric and cinnamon to the pot and give it a stir before adding your water then giving it another stir and let simmer for 2 minutes.
Step 4
Add your chicken, potatoes, carrots, chicken stock and coconut milk mix it all together and turn the heat down and allow to simmer with the lid on for 20-25 minutes.
Step 9
Whilst that simmers, put your rice in a saucepan and add 400 ml of water and a large pinch of salt, put the lid on and simmer for 15 minutes before taking the lid off and turning off the stove.
Step 5
Now that your curry has had time to infuse take off the lid add your sugar and coriander for one final mix through.
Step 6
Serve with rice and fresh naan and dig in!
We both adore coming up with new recipes and finding new flavours to create new and unique flavours drawing from different cuisines from around the globe!
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