Massaman Curry is a popular dish from the south of Thailand. Its flavors are indicative of Malaysian curries, with warm spices like cinnamon, cardamom, and bay leave cooked together in coconut milk for a fragrant, rich-tasting curry. This massaman curry takes 1 ½ hours to cook but don’t let this deter you. It’s worth the wait and since there’s not much effort in the preparation, all you have to do is be patient. Although, this may be hard when the intoxicating aromas of this chicken masaman curry fill up your kitchen! As with most curries, the second day after cooking is when the flavours of the spices develop and really permeate the tender meat, which by the way, melts in your mouth. Enjoy ka;)
INGREDIENTS:
- ½ chicken, chopped into pieces
- ½ cup coconut milk
- 2 tbsp sugar
- ½ tbsp salt
- 1 cup potato, peel and cut into big chunks
- 1 cup onion
- 1 tbsp masaman curry paste
- 1 tbsp tamarind
- 1 cinnamon stick
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- ¼ cup cashew
- 2 pinches cardamom
- 2 leaves bay leaf
- Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).
- Add the chicken and continue stirring.
- Add half a cup of water or enough cover all the meat.
- Add the rest of ingredients, except for potatoes, onion and cashew.
- Stew for 40 minutes or until chicken is getting tender.
- Let simmer for 30 minutes more (during simmering, if the liquid is very low) add more water.
- Transfer to a serving bowl.
