easy authentic Massaman chicken curry

INTRODUCTION

Massaman chicken curry is a rich, spicy, and flavorful dish. It came from three different sources: the Indian subcontinent, Malay, and Persia. It is most famous in the central and northern parts of Thailand. It is uncommon among Thai curries as it does not contain Thai leaves, which are essential ingredients in Thai curries. From Thai street food to your kitchen, you can easily make this curry at home in 30 minutes.

HISTORY

Massaman chicken curry is thought to have originated in Malaysia but was brought to Thailand in the 17th century. It is an ideal dish for people who want to try authentic Thai dishes.

INGREDIENTS YOU NEEDED

  • 1 small-size shallot (chopped)
  • 2 garlic cloves (chopped)
  • 1 medium-sized potato
  • 3 carrots
  • 1 lemongrass
  • 1/2 teaspoon fennel seeds
  • 1/2 red curry paste
  • 2 tablespoons of peanut butter
  • 1/2 tablespoon coriander powder
  • 1/3 cup of water
  • 1 chicken breast cut into small pieces
  • 1 cup of chicken broth
  • 1/2 can of coconut milk
  • 1/2 tablespoon sugar
  • 1 tablespoon of coconut oil
  • 1/2 tablespoon fish sauce

How to Make Massaman Curry

Let's start cooking. 

Step 1:
Put a pan on the stove and add coconut oil, lemongrass, fennel seeds, chopped shallot, and chopped garlic. 


Step 2:
Stir them well until they become soft. 

Step 3:
Now add red curry paste, 3 tbsp. peanut butter, coriander powder, and a little bit of water over it. 

Step 4
Stir them all together to make a thick paste. 

Step 5:
Add your chopped potato, carrots, chicken, and 1 cup chicken broth. 

Step 6:
Add coconut milk over it. 

Step 7:
Now stir them all together well and cook for 15 minutes. 

Step 8:
After 15 minutes, when it starts bubbling, add sugar and fish sauce to it. 

Step 9:
Cook it for 1 minute more. Then turn off the flame. 
Here, your dish is ready.