Massaman Curry with Chicken, Potatoes and Peanuts

A mild yet flavorful massaman curry made from a homemade spice paste, with tender chicken, floury potatoes and roasted peanuts. It tastes nutty, slightly sweet and sour, and warming.

By yumbelo · 2 servings · 45 minutes

Massaman Curry with Chicken, Potatoes and Peanuts

Ingredients

  • 400 g Chicken thigh fillet
  • 300 g Waxy potatoes
  • 1 Stück Onion
  • 2 Stück Garlic cloves
  • 1 Stück Lemongrass, lower half of the stalk
  • 1 Stück Ginger, thumb-sized piece
  • 2 Stück Dried red chilies
  • 1 TL Coriander seeds, ground
  • 1 TL Cumin, ground
  • 2 Stück Cardamom pods
  • 0.5 TL Cinnamon, ground
  • 400 ml Coconut milk
  • 1 EL Tamarind paste
  • 1 EL Brown sugar
  • 2 EL Cooking oil
  • 30 g Peanuts, unsalted
  • 1 Stück Lime
  • 1 Bund Fresh coriander
  • Salt

Method

  1. Place the dried chilies in a cup of hot water and let them soak for 10 minutes.
  2. Toast the coriander seeds, cumin and cardamom pods without oil in a pan over medium heat for 2 minutes, until fragrant. Remove the small cardamom seeds from the pods and grind the spices finely.
  3. Roughly dice the onion, peel the garlic, slice the lemongrass into thin rings and peel and roughly chop the ginger. Drain the soaked chilies.
  4. Blend the onion, garlic, lemongrass, ginger, chilies, ground spices, cinnamon, 1 pinch of salt and 2 tbsp water with a hand blender into a smooth paste.
  5. Peel the potatoes and cut them into 2 cm cubes. Cut the chicken into bite-sized pieces.
  6. Heat 2 tbsp cooking oil in a large pot. Fry the curry paste in it for 2 minutes while stirring, until fragrant.
  7. Add the chicken and brown it on all sides for 3 minutes. Add the coconut milk, 150 ml water, tamarind paste, brown sugar and the potatoes and bring everything to a boil.
  8. Simmer the curry over medium heat for 20 to 25 minutes, until the potatoes are soft and the sauce has thickened to a creamy consistency. Stir occasionally.
  9. Toast the peanuts in a dry pan until golden brown, roughly chop them and stir half of them into the curry.
  10. Season with salt and the juice of half the lime. Serve the curry topped with fresh coriander, the remaining peanuts and the other lime half cut into wedges.