Thai Mussaman Chicken Curry

This is a firm favourite (and a regular) in our house.  It’s so simple, but so delicious.

Thai Mussaman Chicken Curry
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 tbsp rapeseed oil (I use Broighter Gold Rapeseed Oil from Limavady)
  2. 2 large chicken breast fillets
  3. 2 tbsp mussaman curry paste (I love the Mae Ploy range of pastes)
  4. 2 large onions cut into wedges
  5. 2 large baking potatoes cut into chunks
  6. 400ml coconut milk (remember to check that there's least 70% coconut extract)
  7. 150ml water
  8. 3 cardamom pods
  9. 2 tbsp tamarind paste (cheap in an asian supermarket e.g. Sals Halal in Portadown)
  10. 2 tsp palm sugar or soft brown sugar
  11. 1 fresh red chilli, sliced thinly to garnish
  12. 1 tbsp fresh coriander leaves
Instructions
  1. Heat the oil over medium heat in a wok or deep heavy based saucepan
  2. Add the curry paste and fry for 2 minutes to get the flavours going
  3. Add the onions and potatoes and stir fry for another 2 minutes, mixing well until slightly golden brown
  4. Pour in the coconut milk and water and gently bring to the boil
  5. Add the chicken, cardamom, tamarind paste and sugar and stir well
  6. Simmer for 30 mins or until the potatoes are cooking through
Notes
  1. Served with basmati or jasmine rice (click here for my full proof "Perfect Rice" recipe)
  2. Garnish with thinly sliced red chilli and a sprig of fresh coriander
  3. Leaving to simmer for longer will thicken the sauce and give a nicer flavour
  4. Wine pairing: try a deliciously fruity new world wine like the Woolshed Viognier or a Chilean chardonnay like the Primera Piedra Chardonnay Reserva. Perfection.
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