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Chicken Massaman Curry


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I'm going to be posting a few recipes here for a while, and you're going to see a LOT of them from Serious Eats. It's one of the best websites I've ever found for well-tested, good food.

 

 

Chicken Massaman Curry With Wheat Beer and Potatoes

1 tablespoon (15ml) vegetable oil
2 medium red onions (about 3/4 pound), cut pole to pole into 8 wedges each
8 ounces massaman curry paste (about 1/2 cup; 300g)
1 (12-ounce; 355ml) bottle Belgian-style wheat beer
1 (14-ounce) can unsweetened coconut milk
3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken stock
3 tablespoons (45ml) Asian fish sauce
2 1/2 tablespoons (30g) palm or light brown sugar
2 star anise pods
1 cinnamon stick
8 to 10 boneless, skinless chicken thighs (about 3 pounds; 1.5kg), cut into large pieces
1 1/2 pounds (700g) Yukon Gold potatoes, cut into large chunks
1/2 cup (75g) roasted unsalted peanuts
3 tablespoons (45ml) fresh juice from about 2 limes
Kosher salt, to taste
Steamed or boiled rice, for serving
1 cup (30g) lightly packed cilantro leaves and tender stems, for garnish
Fried shallots, for garnish (optional)

 

In a Dutch oven, heat oil over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened slightly and golden brown in spots, about 5 minutes. Transfer to a plate.

 

Add curry paste and cook, stirring, for 2 minutes. Stir in beer and bring to a boil, then reduce to a simmer. Cook until reduced by half, about 5 minutes. Add coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.

 

Add onions back to pot and continue simmering, uncovered, until potatoes are tender and chicken is cooked through, 15 to 20 minutes longer. Remove from heat. Discard star anise pods and cinnamon stick. Spoon off any excess fat on the surface, if necessary. Stir in peanuts and lime juice and season to taste with salt, if needed.

 

Serve with rice, garnishing with cilantro, lime wedges, and fried shallots (if using).

 

 

Thai-Style Fried Shallots

2 cups thinly sliced shallots
2 cups vegetable oil
Kosher salt

 

Line a large plate or rimmed baking sheet with paper towels. Set a fine mesh strainer over a large heat-proof bowl or medium saucepan. Combine shallots and oil in a wok or medium saucepan. Place over high heat and cook, stirring frequently, until shallots begin to bubble. Continue cooking, stirring constantly as the shallots fry to ensure even cooking. When shallots are light golden brown, transfer to strainer and drain.


Mussaman Curry Paste

7 large red dried chilies
1/2 teaspoon white peppercorns
1/2 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
1-inch piece of cinnamon
1 cup shallots, chopped
5 garlic cloves, chopped
1-inch piece of ginger, peeled and chopped
1 tablespoon fresh lemongrass, thinly sliced
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1 tablespoon shrimp paste

 

Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes.

 

Put the peppercorns, cumin seeds, coriander seeds, and cinnamon in a small, cast-iron frying pan and set over medium heat. Stir the spices around until they turn a slight shade darker and emit a faintly toasted aroma. Empty them into your coffee or spice grinder and allow them to cool for a minute or so.

 

Grind the spices as finely as possible in the coffee or spice grinder.

 

Place all of the ingredients in a blender or a food processor. Purée, adding a few tablespoons of water if needed to get the mixture properly blended. Pause to push down the ingredients with a spatula. Use immediately or freeze in plastic bags.

 

 

NOTE - I made this on a weeknight and didn't take the time to make the paste. I bought it off Amazon instead.  LINK

 

 

 

Here's what the end product is supposed to look like:

 

sOFniEz.jpg

 

Here's what it looked like when I made it:

 

7jzwlt6.jpg

 

 

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40 minutes ago, man eating mastodon said:

Man that looks really good, what bread is that? Tortilla??

 

26 minutes ago, GSG said:

 

Looks like naan 

More like naan of your business...amirite?

 

 

I really like Indian food but I’m not sure I trust myself enough to cook it.  

  • Haha 1
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11 minutes ago, BigRedBuster said:

This looks like something I would definitely want to try.  My frustration with recipes like this is that they use ingredients that I probably won't ever use again.  So, I buy a jar of shrimp paste, use 1 tablespoon and throw the rest out.

 

That is the only good thing (in my opinion) about Blue Apron and the like - you get just enough of the not used a lot ingredients to make the recipe

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1 minute ago, huKSer said:

 

That is the only good thing (in my opinion) about Green Apron and the like - you get just enough of the not used a lot ingredients to make the recipe

I have never tried one of those services.  My problem is I like to take a recipe and try it as written the first time, but then possibly tweak it after that.  Or, I like to be sitting in my office in the afternoon, think about what I want for supper, google a recipe and make it that night.  

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15 minutes ago, BigRedBuster said:

This looks like something I would definitely want to try.  My frustration with recipes like this is that they use ingredients that I probably won't ever use again.  So, I buy a jar of shrimp paste, use 1 tablespoon and throw the rest out.

I'll often just omit things like that, but it's worth asking or looking around for ingredients that can last longer. For example, I found tomato paste in a tube instead of a can, so now I use it a lot more because it doesn't go bad.

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Just now, BigRedBuster said:

I have never tried one of those services.  My problem is I like to take a recipe and try it as written the first time, but then possibly tweak it after that.  Or, I like to be sitting in my office in the afternoon, think about what I want for supper, google a recipe and make it that night.  

 

I have never tried them either.  One recipe had me buy all these pricey spices that I used just a little of for the recipe.  When I listed them to the home ec teacher (FACS now) she said "Oh you made home made curry powder" Crap - that would have been so much cheaper.

 

Living alone I google recipes Saturday to make on Sunday that I eat for most of the rest of the week

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@huKSer

 

There are a million recipes for curry, but I use a couple (besides the one above) for generic curry.

 

This one's from an Indian friend, and you should probably have all of the spices (with the exception of garam masala, which can be omitted) in your spice cabinet:

 

Curry

1 Tbsp whole cumin seeds
½ tsp turmeric
½ tsp chili powder
½ tsp cumin
½ tsp coriander
½ tsp Thai chili powder (to taste)
Salt (to taste)
Pinch of garam masala
2 large garlic cloves
Equal amounts ginger to garlic
½ cup diced onions
1 ½ lbs beef, pork, goat or chicken, cut into small dice
2 small tomatoes, chopped
2 cups water
1-2 cups coconut milk

 

Add oil to a hot pan.  In another pan, toast the cumin seeds dry.  Once oil smokes, brown meat on all sides, then remove and turn heat to low.  After toasting, transfer cumin seeds to pan with meat juices,  then add onion and cook on low until softened.  Add garlic & ginger.  Once everything in the pan is softened, return the meat to the pan, salt to taste, and add turmeric, chili powder, cumin powder and coriander.  Let cook, covered, for about 30 minutes.  

 

Once the meat starts to release the oils, add tomatoes and cook until softened, then add the water and cook for another hour.  When meat is soft and tomatoes are well incorporated into the sauce, add coconut milk and a pinch of garam masala.  Serve with rice.  

 

 

This one is from some recipe I found online for crockpot curry (which tasted good but didn't turn out so well).

 

Curry Powder

 

2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger

 

In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

 

 

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17 minutes ago, RedDenver said:

I found tomato paste in a tube instead of a can, so now I use it a lot more because it doesn't go bad.

 

I love this, and have exclusively bought tomato past in a tube since finding it. You rarely use more than a couple of tablespoons, so you end up pitching most of the canned stuff.

 

I've been freezing things like fresh herbs and sauces if I only use a little of them at a time, but after a while you have a million little bags of stuff in your freezer and that's a drag.

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9 minutes ago, knapplc said:

@huKSer

 

There are a million recipes for curry, but I use a couple (besides the one above) for generic curry.

 

This one's from an Indian friend, and you should probably have all of the spices (with the exception of garam masala, which can be omitted) in your spice cabinet:

 

Curry

1 Tbsp whole cumin seeds
½ tsp turmeric

½ tsp chili powder
½ tsp cumin
½ tsp coriander ** I still have this and it is almost full**
½ tsp Thai chili powder (to taste)
Salt (to taste)
Pinch of garam masala
2 large garlic cloves
Equal amounts ginger to garlic
½ cup diced onions
1 ½ lbs beef, pork, goat or chicken, cut into small dice
2 small tomatoes, chopped
2 cups water
1-2 cups coconut milk

 

 

 

This looks close to what I made (over ten years ago) It was from the Food Network I think

 

The red is what I did not have on hand

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