A very simple Chicken Thigh Massaman Curry Recipe


Chicken thighs.  For our dinner tonight, it’s a choice between something with chicken thighs or minced beef and chicken wins again.  But what to make out of them with what I have in the fridge and in the pantry? After a thorough search of both, and the internet, I came up with this.  I know it would look like an advertisement for Pandaroo but that’s actually what I normally use, feel free to use any brand. I had to adjust some of the ingredients that was in the original to suit my taste.  It was a hit.

What you would need for this:

about 2 tablespoons cooking oil

2 tablespoons Pandaroo Massaman Curry Paste

6 pieces chicken thighs, bone in, with skin

1 medium sized onion, quartered

400 mls Pandaroo coconut milk

400 mls Pandaroo coconut cream

2 tablespoons Pandaroo Tamarind Paste

3 heaping tablespoons of grated/chopped Pandaroon Palm sugar

a handful of roasted peanuts, cashews and almonds (this is optional)

1 tablespoon fish sauce

1/2 teaspoon salt

What you need to do:

In a deep pan, stir fry your Massaman Curry Paste in cooking oil for a few minutes, pressing with the back of your spoon and stirring all the time, until you can smell it (do not overcook).  Pour the coconut milk, mix to combine with the paste, and add the chicken.  Simmer for 45 minutes to an hour (depending on the size of your chicken pieces), turning over every 15 minutes.  When you are confident your chicken pieces are cooked, pour your coconut cream, add the onion and the nuts (if you are using them). Simmer for a further 5 minutes.  Add the tamarind paste, palm sugar, fish sauce and salt; gently stir to combine.  Remove from heat and serve with cooked rice.

Note:  add cubed potatoes to this recipe if you have some (I didn’t) and add them at the same time you add the chicken.



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