Massaman Curry Chicken
Using prepared massaman curry paste speeds up the cooking time of this dish, which means dinner is on the table in 40 minutes!
Ingredients
- 1 pound chicken breast, cut into small (1/2 inch) cubes
- 1/2 pound yukon gold potatoes, peeled and cubed (small 1/2 inch cubes)
- 1 medium red onion, sliced
- 1 tablespoon vegetable oil
- 1 4oz can Massaman curry paste
- 1 13.5 fl oz can full-fat coconut milk
- 1/2 cup chicken stock
- 1 cup roasted peanuts, optional
- Chopped cilantro, or parsley to taste
- Salt and pepper to taste
Instructions
- Heat oil in a large heavy pot, over medium high heat.
- Season the chicken with salt and pepper and cook until golden brown, about 2 minutes per side. Remove chicken from pot and reserve.
- Add the potatoes to the same pot and cook until brown, about 5 minutes, stirring occasionally. Remove from pot and reserve.
- Add more oil if necessary and add the red onions. Cook the onions for a few minutes, until they begin to brown, and reserve. I do not like to cook the onions too long, or they will lose its beautiful purple color.
- Lower the heat to medium and stir fry the Massaman curry paste with the coconut milk for about 5 minutes, whisking to combine.
- Add the broth, the chicken, the potatoes and the onions and bring it to a boil. Reduce heat, cover and cook until the chicken is tender and the potatoes are cooked, about 15-20 minutes.
- Taste for seasoning and adjust salt and pepper to taste.
- Stir in the peanuts and sprinkle the chopped cilantro.
- Serve over rice!