Ingredients:
– 1 lb (450g) chicken thighs, cut into bite-sized pieces
– 1 can (14 oz) coconut milk
– 2 tablespoons Massaman curry paste
– 1 cup chicken broth
– 1 large potato, peeled and cubed
– 1 large carrot, sliced
– 1 onion, sliced
– 1/4 cup roasted peanuts
– 2 tablespoons fish sauce
– 2 tablespoons tamarind paste
– 1 tablespoon brown sugar
– 1 cinnamon stick
– 2-3 cardamom pods
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (for garnish)
– Cooked jasmine rice (for serving)
Instructions:
1. Prepare the Ingredients:
– Cut the chicken thighs into bite-sized pieces.
– Peel and cube the potato, slice the carrot, and slice the onion.
2. Cook the Curry Paste:
– Heat the vegetable oil in a large pot over medium heat.
– Add the Massaman curry paste and cook, stirring, for 1-2 minutes until fragrant.
3. Add Chicken and Coconut Milk:
– Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
– Pour in the coconut milk and chicken broth, stirring to combine.
4. Add Vegetables and Spices:
– Add the cubed potato, sliced carrot, and sliced onion to the pot.
– Add the cinnamon stick and cardamom pods.
– Bring the mixture to a simmer.
5. Season the Curry:
– Stir in the fish sauce, tamarind paste, and brown sugar.
– Add the roasted peanuts to the pot.
6. Simmer the Curry:
– Reduce the heat to low and let the curry simmer for 30-35 minutes, or until the vegetables are tender and the chicken is cooked through.
– Stir occasionally to prevent sticking.
7. Serve:
– Remove the cinnamon stick and cardamom pods before serving.
– Garnish with chopped fresh cilantro.
– Serve the Chicken Massaman Curry over cooked jasmine rice.
