Massaman chicken curry

Massaman chicken curry

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Re-create your favourite takeaway at home with this fragrant chicken curry.

The ingredient of Massaman chicken curry

  1. 1/3 cup (30g) desiccated coconut
  2. 1 x 375ml can light and creamy evaporated milk
  3. 1 tablespoon vegetable oil
  4. 2 tablespoons Massaman curry paste
  5. 2 teaspoons finely grated palm sugar
  6. 450g desiree potatoes, peeled, cut into 3cm pieces
  7. 2 cinnamon sticks
  8. 1 cup (250ml) Massel chicken style liquid stock
  9. 2 teaspoons cornflour
  10. 600g chicken thigh fillet, cut into3cm pieces
  11. jasmine rice, to serve

The instruction how to make Massaman chicken curry

  1. Soak coconut in evaporated milk for 15 mins. Heat oil in a wok over a low heat, add curry paste and palm sugar. Stir for 1 min or until the paste becomes caramel and fragrant. Add the potatoes, cinnamon and stock and cook, covered, for 8 mins, stirring.
  2. Drain coconut mixture through a sieve into a bowl. Squeeze out the milk from the coconut, making certain the coconut is dry. Set the coconut aside. Place cornflour into a small measuring jug, whisk in the milk until smooth.
  3. Add chicken to wok, coating well in paste. Stir in coconut milk. Simmer on low for 8 mins or until thick. Place reserved coconut into a frying pan, toast over a very low heat for 5 mins.
  4. Sprinkle toasted coconut over curry and serve with jasmine rice.

Nutritions of Massaman chicken curry

fatContent: 562.606 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: 18 grams sugar
proteinContent:
cholesterolContent: 37 grams protein
sodiumContent: 143 milligrams cholesterol

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