Chicken Massaman Curry Recipe Recipe Fo Recipe For Banana

SLOW COOKER CHICKEN MASSAMAN CURRY

Steps:

• Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
• Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
• Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
• Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
• 20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

CHICKEN MASSAMAN CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

THAI CHICKEN MASSAMAN CURRY RECIPE

Steps:

• To begin making Thai Chicken Massaman Curry Recipe first heat a pan on medium heat and add all the dry spices, cardamom seeds, cinnamon, peppercorn, fennel seeds, coriander seeds,dry red chilies, listed under massaman curry paste and roast for a minute and keep aside in a bowl.
• Then add all the wet ingredients listed under massaman curry paste like onions, lemongrass, ginger and garlic to the pan and roast till all the ingredients turn light brown in colour and keep aside in a bowl.
• Once all the ingredients are cooled grind into a smooth paste in a mixer grinder. Add little water if required.
• Now heat a wok and add oil to it then add the massaman curry paste and stir for a minute. Add the cubed chicken breast and diced vegetables and stir.
• Add in the roasted peanuts and thick coconut milk. Once the Thai chicken curry comes to a boil reduce flame and simmer. Add the fish sauce, tamarind paste, palm sugar, salt and bay leaves.
• Simmer and cook the Thai Chicken Massaman Curry for half an hour till the chicken and vegetables are cooked.
• Serve Thai Chicken Massaman Curry with Thai Stir Fried Green Beans and Thai Jasmine Sticky Rice for a nice weekend Thai lunch.