Lighter massaman chicken curry

  • Ready in 1h 10m

  • Serves 4

  • 465 calories

  • 37.64g carbs

You can never have too many main course recipes, so give Lighter massaman chicken curry a try. This recipe makes 4 servings with 466 calories, 35g of protein, and 20g of fat each. For $3.48 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. 53 people have tried and liked this recipe. This recipe from BBC Good Food requires coriander seed, tamarind paste, cm piece ginger, and coconut milk. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free and dairy free diet.

24 ingredients

  1. 1 tbsp coriander seed
  2. 2 tsps cumin seed
  3. 5 seeds from cardamom pods
  4. 3 cloves
  5. 1/2 tsps chilli
  6. 2 tsps rapeseed oil
  7. 4 oz shallot
  8. 3 garlic cloves
  9. 3 cm piece ginger
  10. 1 plump lemongrass stalk
  11. 4 tbsps coconut milk
  12. 1/4 tsps ground pepper
  13. 1 oz unroasted peanut
  14. 5 oz shallot
  15. 1 cinnamon stick
  16. 2 cups coconut milk
  17. 1 lb chicken breast
  18. 7 oz sweet potato
  19. 6 oz green bean
  20. 1 tbsp fish sauce
  21. 2 tsps tamarind paste
  22. 3 fl. oz chicken stock
  23. 1 leaf thai basil
  24. 1 small handful peanuts

Instructions

  1. To make the curry paste, heat a small heavy-based frying pan and drop in all the seeds and the cloves. Dry-fry over a medium heat, shaking the pan often, for 1-2 mins to release their flavours until they start popping in the pan.
  2. Mix in the chillies, then grind finely using a pestle and mortar or a spice grinder. Set aside.
  3. Heat the oil in the same pan. Tip in the shallots and garlic, and fry over a medium heat for 5-6 mins, stirring occasionally, until a deep, rich golden brown. Stir in the ground spices and stir-fry for 1 min. Spoon into a mini processor with the ginger, lemongrass and coconut milk. Blitz until it is as smooth as you can get it, then stir in the black pepper. Can be kept in the fridge for several days.
  4. To make the curry, dry-fry the peanuts in a small frying pan for about 2 mins to give them extra colour and flavour. Set aside.
  5. Heat the oil in a large saut pan, tip in the shallots and fry over a medium heat, turning occasionally, for 8-10 mins until they are well browned all over and softened.
  6. Remove and set aside.
  7. Put the cinnamon stick and curry paste in the saut pan and cook for 1 min.
  8. Pour in 100ml of the coconut milk.
  9. Let it bubble for 2 mins, stirring occasionally, until its like a thick paste. Tip in the chicken and stir-fry in the paste over a high-ish heat for 6-8 mins or until cooked.
  10. Meanwhile, steam the sweet potato chunks for 8-10 mins and the beans for about 5 mins.
  11. Remove the pan of chicken from the heat and stir in the remaining coconut milk, the fish sauce, tamarind paste and stock.
  12. Lay the sweet potatoes and shallots in the curry and warm through gently over a very low heat overheating or overcooking may cause the coconut milk to curdle and thicken. If you need to thin the sauce slightly, stir in 1-2 spoons of water.
  13. Remove the cinnamon.
  14. Lay a bunch of the beans to one side of each serving bowl or plate. Spoon the curry over one end of the beans and serve scattered with the coriander, Thai basil and peanuts.
Lighter massaman chicken curry

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