Massaman Curry

  • Active Time 15m
  • Total Time 30m

Serves 4

So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts and five-spice powder, must be one of the best.
WINE RECOMMENDATION:
For this bold curry, bursting with heat, spice and sweetness, a fresh, aromatic white that won't get pushed around -- a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand -- is a good match.

ingredients

  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt, divided
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1/2 cup canned unsweetened coconut milk or heavy cream
  • 1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces
  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
  • 1/2 cup chopped peanuts
  • 1/2 pound plum tomatoes (about 4), cut into wedges
  • 3 tablespoons chopped cilantro

directions

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.

Add the chicken to the sauce, cover and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro and the remaining 1/2 teaspoon salt. Turn the heat off, cover and let steam until the chicken is just done, about 2 minutes longer.

Menu Suggestion:

For this curry, steamed white rice is the only accompaniment you need.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1448

nutrition information per serving

428 calories; 20g total fat; 87mg cholesterol; 737mg sodium; 20g carbohydrates; 4g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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