Chicken Massaman Curry

The taste of Massaman curry is distinctive for its rich and well-balanced flavor, blending sweetness, saltiness, and a hint of sourness. It carries a unique aroma from a variety of spices such as cumin, coriander seeds, cinnamon, and cloves. The flavor is complex yet harmonious, medium spicy without being overwhelming, with the rich fragrance of coconut milk as the key ingredient.

Serves 2

Ingredients

• 2 chicken legs  (approx. 700g)

• 4 tbsp Blue Nun Massaman Curry Powder 

• 2 cups coconut milk

• 2 cups chicken stock (substitute with vegetable stock or water)

• 280g baby potatoes

• 80g yellow onion, wedged 

• 2 tbsp coconut sugar, or to taste

• 2 tbsp fish sauce (substitute with soy sauce), or to taste

• 2 tsp tamarind powder, or 4 tsp tamarind juice, or to taste

• 1/2 tsp salt, or to taste

• 3 tbsp cooking oil  

• 3-4 pcs bay leaf (optional)

• 2-3 pcs star anise (optional)

Preparation

1. To prepare pan-roasted baby potatoes, place a skillet over medium heat and add a ½ tbsp cooking oil. Once oil has heated (before smoking), lay the baby potatoes in a single layer. Sear each side for 3-4 minutes, or until golden brown. Set aside.

2. To prepare pan-seared chicken leg, heat a skillet over medium heat and add ½ tbsp cooking oil. Once oil has heated (before smoking) place the chicken leg in pan, sear each side for 3 minutes or until golden brown. Set aside.

3. Place a pot on low heat and add 1 cup coconut milk, 2 tbsp cooking oil, 4 tbsp Blue Nun Massaman Curry Powder, bay leaves, star anise. Stir-fry for 2 minutes until evenly dissolved and fragrant, then add water and the remaining coconut milk. Wait until the soup begins to boil, add chicken, simmer for 30 minutes.

4. Add roasted potato, yellow onion, coconut sugar, fish sauce, salt, tamarind, and simmer for 12 minutes. (Tamarind can be substituted with 2 tsp lime juice, preferably fresh.)

5. Remove the pot from heat and transfer the curry to serving bowls. Top with crispy shallot or sliced red onion (optional), roasted cashew (optional), and serve alongside steamed rice.

Spice Variations and Additions

There’s no harm in being versatile with your Massaman Curry. You can always adjust the recipe to suit your taste preferences.

• Spice Level: If you enjoy spicier dishes, consider adding fresh chilies, chili oil or chili powder.

• Veggies: Feel free to include any seasonal root vegetables, e.g. beets, turnips, taro, lotus roots, …don’t hesitate to be creative!

Pairing Suggestions

While Massaman curry is delightful on its own, giving some thought to pairings can elevate your meal experience:

• Rice: Serve it over white jasmine or wholegrain rice to complement the curry's rich flavors.

• Flatbreads: Naan or roti are ideal for scooping up the curry, ensuring every last drop is savoured.

• Side dishes: A fresh cucumber salad or Thai relish (ajad อาจาด) can provide a refreshing counter balance to the richness of the curry.