Ingredients
For the Massaman Curry Sauce:
-
1 tbsp coconut oil
-
2 large shallots, sliced
-
1 shallot, peeled and whole
-
4 cloves of garlic, roughly chopped
-
1 inch of ginger, roughly chopped
-
2 lemongrass stalks, finely chopped
-
1 tsp cumin powder
-
1 tsp coriander powder
-
½ tsp cardamom powder
-
¼ tsp ground nutmeg
-
½ tsp cinnamon
-
¼ tsp chili flakes
-
6 cloves
-
1 tbsp red curry paste
-
400ml chicken stock
-
1 can full-fat coconut milk
-
1 tsp tamarind paste
-
½ cup roasted peanuts
For the Chicken:
-
4 chicken supremes (breasts with wing bone attached)
-
A pinch of coriander powder
-
A pinch of cumin powder
-
Salt
For the Potatoes:
-
16 baby potatoes, halved
-
A pinch of cumin
-
A pinch of coriander
-
Salt
Method
1. Prepare the Massaman Curry Sauce:
-
Grab a saucepan and place it on medium to high heat. Add the coconut oil, then the sliced shallots, garlic, lemongrass, and ginger. Sauté for 2 to 3 minutes.
-
Reduce the heat to low and add the cumin, coriander, cardamom, nutmeg, and cinnamon. Toast the spices for 2 minutes, then stir in the red curry paste.
-
After a minute, add the chicken stock, coconut milk, and tamarind paste.
-
Stick the cloves into the whole shallot and add it to the pot.
-
Increase the heat to medium and simmer the curry for 30 minutes, or until it reduces by 25%.
-
Remove the whole shallot, then blend the sauce with a stick blender until smooth. Season with salt and a pinch of sugar. Set aside.
2. Cook the Chicken:
-
Preheat the oven to 190°C (375°F).
-
Place the chicken supremes on a baking tray and season with salt, cumin, and coriander.
-
Roast in the oven for 35 minutes, or until fully cooked through.
3. Prepare the Potatoes:
-
Place the halved baby potatoes in a saucepan and cover with water.
-
Add a pinch of cumin, coriander, and some salt. Optionally, add lemongrass trimmings or garlic trimmings for extra flavor.
-
Simmer for 20 minutes.
-
Strain the water, remove any added trimmings, and lightly crush the potatoes.
-
Season to taste and set aside.
4. Serve:
-
Place a neat scoop of crushed potatoes into a bowl.
-
Pour some Massaman curry sauce over the potatoes.
-
Top with a roasted chicken supreme.
-
Dust with roasted peanuts.
-
Garnish with chopped coriander or scallions if desired.
-
Serve with sautéed courgettes on the side if you like.
