Curry massaman (or mussaman) is the curry that takes more time to prepare but the richest and most complete of all. Its origin is located in the Siam peninsula.
There are two ingredients that especially characterize this curry that are tamarind paste and Palm sugar, and of course spices such as cumin, cloves and nutmeg that Thais did not know until the Portuguese carried them from India
Thais have been gradually changing this recipe with ingredients used depending on the area in which it is made. The version that I bring you today is the more traditional, a curry massaman chicken with potatoes, but there are others including pineapple, eggplant or radishes, and others which are prepared with veal, pork or even duck.
It's an ideal recipe ito have after a long walk by The Ciudad EncantadaHave a cold beer with it to help calm the spicy chilli. I hope you enjoy it so much as Ido!
- 1 chicken breast €2.00
- 2 chicken quarters €2,80
- 5 medium potatoes €0.35
- 4 shallots (actually you can use here onions instead, but I prefer the flavor of shallots) €0.70
- 40 ml sunflower oil €0,20
- 3/4 liter of coconut milk €1,30
- Black cardamom seeds (must open the sheath and remove the seeds) €0.25
- 4 bay leaves €0.10
- 2 tablespoons Palm sugar (you can use sugar moreno or even white sugar, but they use Palm sugar) €0.30
- 5 tablespoons fish sauce€0.25
- 3 tablespoons tamarind paste €0.35
- 200 ml of pineapple juice €0,20
For the pasta of massaman
- 1 teaspoon of chili (or 3 chopped chilies) €0.15
- 2 shallots, grated or very finely chopped €0.35
- 5 chopped garlic cloves (or 3 teaspoons garlic paste) €0.35
- 2 tablespoons tamarind paste €0.45
- 1 tablespoon coriander seeds €0.15
- 1 teaspoon salt €0.02
- 1 teaspoon of cumin 0.05
- 5 nails (or 2 teaspoons ground cumin) €0.10
- 1/2 teaspoon of Walnut nutmeg €0.10
- 4 black cardamom seeds (must open the sheath and remove the seeds) €0,20
- 1 can coconut cream 1.00
Total €13.70 from 8 servings you get, assume €1.71 per serving. A price of laughter do not you think?
Directions
1. Remove skin from chicken. Cut it into pieces about the same size.
2. Chop the potatoes into medium size pieces. Chop the shallots.
3. In a saucepan, heat the oil and fry the chicken until it is well browned. Then remove the chicken and add the potatoes and chopped shallots and sauté until well browned vegetables. Remove the vegetables and set aside.
4. Add the chicken back to the pan. Cover with coconut milk and boil. Then add the bay leaves and cardamom seeds and cook over medium heat for 10 minutes.
5. Then add the shallots and potatoes back into the pan. Cook over heat medium as we prepare the curry paste.
6. In a mortar crush the cilantro with the cumin seeds and black cardamom seeds.
7. In another bowl, mix the chilli paste, with garlic, tamarind, crushed cumin, cardamom and coriander, nutmeg and very chopped shallots, Mash to a paste.
7. In a saucepan, heat Coconut cream and add the curry paste. Heat cream until all the ingredients are well integrated. Add sugar gradually, tasting before adding more sugar. The exact amount of sugar will depend on the intensity of the pulp of tamarind (which is very acidic). The flavors must be balanced so that neither predominates over another.
8. Once well cooked and the sugar has dissolved completely, pour this mixture over the chicken pan and add pineapple juice. Boil to combine all ingredients well. The flavor should be sour, sweet and spicy at the same time. A delight!
- If you don't have time to make the dough, buy it already made. It is not the same, but the taste is also very rich. Sold it in Asian food stores. My favorite brand AROY-d.
- If you want the vegetarian version, remove the chicken and add eggplant, Zucchini and a fruity touch with a few pieces of pineapple.
- It accompanies boiled basmati rice and a very cold beer to calm the spicy!
- Difficulty: easy
- Preparation time: 1 hour
- Seating: 8 people
Español
English
Français
These foods are of the mine, I love everything what it takes and that burn my mouth jijji
Happy weekend
Jajaja Pepi as then it is yours. The spicy you modern it with Chili, so I encourage you to put a little more if you are, like me, loves rock & roll in the meals! Thank you very much for the comment and for being here with me :)
Because this recipe have to try, I love these spicy flavors and in fact do a similar with coconut milk but not so made curry chicken with more spices like yours. I have to search the tamarind paste, where you buy it you?
Kisses beautiful
Hi Bea, so if you like spices with this recipe you will freak out. It tastes very full with a lot of nuances. Tamarind paste sold it in Asian specialty stores and Chinese supermarkets, and there are times that the Chinese neighborhood also :) A hug and thank you very much for being here! :)
Thank you beautiful for your response, I'll look to see if I can find it I am curious and want to try it :)
Kisses beautiful
Thank you Bea. What you need... you already know! Hug
Fortunate discovery of your blog. In addition to excellent Cook, cultured and beautiful. Congratulations. Best regards
Verdiales Vayaaaa! Since I have started colorada. Thank you and above all thank you for being here with me. I hope to see you here too long. Thank you again.
Lola, this recipe is that I love.
I'll monitor myself the spicy, as I like, but not that scorch my mouth... now I will tell you. As soon as you find the tamarind paste, I do it.
A big kiss, beautiful!
Hi Olga, how I glad you like it! You put the spicy that you want, but chop has to chop eh! You already know that if Asian recipes are not decaffeinated... lol. They have tamarind in Chinese supermarkets paste fixed. A large and kiss as always many thanks for being here with me.
The curry chicken is always good but this recipe should be tremendous, in addition I have never tried cardamom out pastries for which draws much attention. Many kisses!
Hello Guacimra, well look you what are the different cocins that in Spain the cardamom is not used anything in pastry, although to my I love the touch that gives! Thank you very much for the comment and especially for being here with me! A big kiss
The pasta is perfect massaman in which it sure that you contrast wonderfully with all what has been done in this delicious recipe. Congratulations on this great recipe and which already come acryan and all of what I've seen about what you have assembled is a large trunk full of pleasant surprises in which each of the recipes themselves are made with much care and love and that is the main base to leave it all to perfection. Greetings and happy
Hello Jose Carlos, my mother that I've cheered the night! The truth is that I feel passion for cuisine and there is a very large site for Asian cuisine that I love. Thank you very much for your words and thank you very much for being here on the blog with me. I promise to continue working with enthusiasm so that you keep happy. Thank you very much really. A hug.
Lola: where to buy tamarind paste? And another thing, where you get Thai recipes? Has now given me by the Thai, lol!
Hi Lily, tamarind paste you can buy Thai stores. I have learned many of my recipes in Thailand to basis of cooking with them and eat there. Others look for them in one of my favorite books: Thai Food and the other I have Thai street food. So if you like this type of kitchen encouraged because its possibilities are endless. A hug and thanks for writing
Hello Loleta
I think that you are in Malaga.
Could I say shops to buy Asian food in Malaga?
Thanks
Hello! Of course Yes, Torremolinos, there are several but in Malaga there is one at the Eslava Street calling Lotus. They have almost everything. A kiss and thanks for writing