Massaman is a Thai curry of Muslim and Persian influence introduced by traders in southern Thailand centuries ago. Its name probably derives from Muslim and combines spices such as cardamom and cloves with coconut and peanuts. In 2011 CNN chose it as one of the most delicious dishes in the world.
Thai
Massaman Chicken
Thai Massaman Chicken: traditional step-by-step recipe, with chef tips and clear timings.
- thailand
- Main course
- High protein
- High fiber
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 450 kcal
- Protein 30 g
- Fiber 4 g
- Carbohydrates 28 g
- Fat 26 g
- Sodium 720 mg
Story behind the dish
Preparation
Chicken Massaman is a Thai preparation with medium difficulty. Reserve about 75 minutes in total (25 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g chicken thighs, cut into pieces.
- Have ready: 3 tablespoons of massaman paste.
- Have ready: 400 ml of coconut milk.
- Have ready: 2 potatoes in pieces.
- Have ready: 1 onion in wedges.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat half of the coconut milk in a saucepan until the oil...
Heat half of the coconut milk in a saucepan until the oil separates.
-
Add massaman paste and cook for 3 minutes, stirring until flavored.
Add massaman paste and cook for 3 minutes, stirring until flavored.
-
Add the chicken and brown for 5 minutes, covering with the pasta.
Add the chicken and brown for 5 minutes, covering with the pasta. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add the rest of coconut
Add the rest of the coconut, potatoes, onion, bay leaf and whole spices.
-
Cook covered over low heat for 35 minutes until the chicken is tender.
Cook covered over low heat for 35 minutes until the chicken is tender.
-
Add tamarind
Add tamarind, fish, sugar and peanuts, adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Serve with jasmine rice and extra peanuts on top
Serve with jasmine rice and extra peanuts on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.