Thai Massamman Curry with Chicken

Massamman curry, is so close to the Indian curries...that without the faint yet vivid smell of the lemongrass and galangal, you can easily pass this curry with an Indian tag. Historically created by the Muslim Indian settlers of Thailand, Massamman curry is rich, spicy and over the top flavourful.

Step by step process:

Pour half of the coconut milk into the pan.

Simmer until the oil separates.

Add the massamman curry paste.

Cook until the oil separates.

Add the chicken.

Sear the chicken pieces until they change their colour.

Add fish sauce.

Add palm sugar.

Add the remaining coconut milk, bay leaves and tamarind water.

Add water, peanuts, halved potatoes and sliced onions.

Cook covered until the chicken and the potatoes become fork tender.

P.S : You can make a thin curry, which is the traditional way. But I like to simmer a little more to have a thicker gravy.

Thai Massamman Curry with Chicken

Serves 4

Ingredients:

750gm of chicken on bone

1 onion – sliced

2 medium potatoes – peeled and halved

2 tbsp massamman curry paste

1 can of thick coconut milk

Salt

2 bay leaves

A handful of skinned roasted peanuts

1 tbsp tamarind water

2 tsp palm sugar or more if required

1 tbsp fish sauce

Massamman Curry:

2 small shallots

¼ cup of chopped lemongrass (white parts only)

1 small cinnamon stick

4 green cardamoms

6 garlic cloves – roughly chopped

1 inch ginger – roughly chopped

1 star anise

2 dry red chillies

2 tsp cumin seeds

2 tsp coriander seeds

1 black cardamom

5-7 whole black peppercorns

Method:

Make the Massamman Curry Paste:

Dry roast the cumin seeds, coriander seeds, black cardamom, star anise, green cardamoms, cinnamon stick, black peppercorns for 2 minutes on low flame.

Grind them in a mortar and pestle to a fine powder.

Dry roast the chopped shallots, garlic, ginger and lemongrass until the onions become translucent. It will take about 2-3 minutes on low to medium flame.

Grind them to a paste using a mortar and pestle.

Then slowly add the spice powder and slowly grind until you have a nice thick paste.

Make the curry:

Take half of the coconut cream into the wok and simmer on medium flame until you see the coconut milk starts to become thick and disintegrate. The oils will start to separate.

Add 2 tbsp of the massamman curry paste and sauté for about 2 minutes or until the oil starts to separate from the curry.

Add the chicken pieces and stir to coat the pieces well with the curry paste.

Cook until the chicken pieces change their colour.

Now add the rest of the coconut milk.

Add the peanuts, bay leaves, 2 cups of water, palm sugar, fish sauce and tamarind water.

Do not add these ingredients too much. Taste and adjust them to create a balance of the sour, sweet, spice and salt.

Cover and cook for about an hour or 45 minutes, until the chicken becomes fork tender.