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One-pot chicken massaman curry
One-pot chicken massaman curry
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Thai-inspired chicken dish sure to impress.
Ingredients:
  • 18.40 gm vegetable oil
  • 8 chicken lovely legs
  • 1 brown onion, sliced
  • 175.00 gm massaman curry paste
  • 1 star anise
  • 400ml can coconut milk
  • 1 chicken stock cube, crumbled
  • 16.00 gm brown sugar
  • 2 large carrots, thickly sliced diagonally
  • 500g baby white potatoes, halved
  • 40.00 ml roasted peanuts, chopped
  • 1 long red chilli, sliced
  • 62.50 ml chopped fresh coriander leaves
  • 40.00 ml fried shallots
  • 800.00 gm steamed jasmine rice
  • Lime wedges, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, brown chicken in hot oil for 5 to 6 minutes, turning occasionally. Remove chicken from the pan and set aside on a plate.
  • Saute the onion in the pan for 4 minutes until it starts to brown. Next, stir in the curry paste and star anise and cook for 1 minute until fragrant. Set aside 2 tablespoons of coconut milk. Pour in the rest of the coconut milk, stock cube, sugar, and 1/2 cup of water. Bring the mixture to a simmer.
  • Add the chicken back to the pan along with the carrot and potato. Bring it back to a gentle simmer, then lower the heat to low. Let it cook covered for 45 minutes. Uncover and continue cooking for another 15 minutes until the sauce thickens, and the chicken is tender.
  • In a small bowl, mix peanuts, chili, and coriander together. Drizzle the curry with the reserved coconut milk, then top with the nut mixture and fried shallots. Serve with rice and lime wedges.

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