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Massaman chicken curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Make a restaurant-quality chicken curry at home.
Ingredients:
  • 30g desiccated coconut
  • 1 x 375ml can light and creamy evaporated milk
  • 18.40 gm vegetable oil
  • 56.00 gm Massaman curry paste
  • 2 tsp finely grated palm sugar
  • 450g desiree potatoes, peeled, cut into 3cm pieces
  • 2 cinnamon sticks
  • 250ml chicken stock
  • 5.00 gm cornflour
  • 600g chicken thigh fillet, cut into3cm pieces
  • jasmine rice, to serve
Instructions:
  • Allow the coconut to luxuriate in the rich evaporated milk for 15 minutes. Heat oil in a wok over gentle heat, swirl in the aromatic curry paste and sweet palm sugar. Stir until the paste transforms into a heavenly caramelized aroma. Introduce the potatoes, along with the warm embrace of cinnamon and stock. Simmer covered for 8 minutes, stirring occasionally.
  • Strain coconut mixture through a sieve into a bowl, pressing out all the milk from the coconut. Set aside the coconut. In a small measuring jug, whisk cornflour with the milk until smooth.
  • Coat chicken well in paste in the wok. Stir in coconut milk and simmer on low for 8 minutes or until thickened. In a frying pan, toast reserved coconut over very low heat for 5 minutes.
  • Finish by generously scattering the fragrant toasted coconut on top of the flavorful curry before elegantly presenting it alongside fluffy jasmine rice.

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