Massaman Curry

Massaman Curry
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon Chinese five-spice powder
  • 3 tablespoons chopped cilantro
  • 1 teaspoon salt
  • ½ cup chopped peanuts
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • ½ pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces
  • + 9 more ingredients
    • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 12-inch pieces
    • 1 teaspoon chopped fresh ginger
    • 1 onion, chopped
    • ½ pound plum tomatoes (about 4), cut into wedges
    • 1 teaspoon ground cumin
    • ½ cup canned unsweetened coconut milk or heavy cream
    • 1 cup canned low-sodium chicken broth or homemade stock
    • ¼ teaspoon turmeric
    • ¼ teaspoon cayenne

1. 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 ...

View full recipe at My Recipes

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