Lighter massaman chicken curry

Name: Lighter massaman chicken curry
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp coriander seed; 2 teaspoons cumin seed; 5 seeds from cardamom pods; 3; 1 teaspoons crushed dried chilli; 2 teaspoons rapeseed oil; 100 grams shallot, finely chopped; 3 garlic cloves, finely chopped; 3 cm piece ginger, finely grated; 1 plump lemongrass stalk, tough ends and outside layer removed, finely chopped; 4 Tbsps light coconut milk (from the can, below); 0 teaspoons ground black pepper; 25 grams unsalted, unroasted peanut; 140 grams shallot (6-7), halved; 1 cinnamon stick, broken in half; 400 milliliters light coconut milk; 500 grams skinless, boneless chicken breast, cut into bite-sized pieces; 200 grams sweet potato, cut into 2½ cm chunks; 175 grams green bean, stem ends trimmed; 1 Tbsp fish sauce; 2 teaspoons tamarind paste; 75 milliliters chicken stock; 1 leave coriander or Thai basil (or both), to garnish; 1 small handful a of peanuts, to garnish

Lighter massaman chicken curry could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 4 servings with 499 calories, 35g of protein, and 23g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. A couple people really liked this Indian dish. Head to the store and pick up coriander seed, rapeseed oil, seeds from cardamom pods, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. If you like this recipe, take a look at these similar recipes: Chicken Massaman Curry, Massaman curry roast chicken, and Massaman Curry Crock Pot Chicken.

Instructions

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.

Ingredients you will need

Curry Paste

Clove

Seeds

Equipment you will use

Frying Pan

Mix in the chillies, then grind finely using a pestle and mortar or a spice grinder. Set aside.

Ingredients you will need

Chili Pepper

Equipment you will use

Mortar And Pestle

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.

Ingredients you will need

Black Pepper

Coconut Milk

Lemon Grass

Shallot

Garlic

Ginger

Spices

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Peanuts

Curry Powder

Equipment you will use

Frying Pan

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.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Remove and set aside.

Put the cinnamon stick and curry paste in the saut pan and cook for 1 min.

Ingredients you will need

Cinnamon Stick

Curry Paste

Equipment you will use

Frying Pan

Pour in 100ml of the coconut milk.

Ingredients you will need

Coconut Milk

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.

Ingredients you will need

Whole Chicken

Meanwhile, steam the sweet potato chunks for 8-10 mins and the beans for about 5 mins.

Ingredients you will need

Sweet Potato

Beans

Remove the pan of chicken from the heat and stir in the remaining coconut milk, the fish sauce, tamarind paste and stock.

Ingredients you will need

Tamarind Paste

Coconut Milk

Fish Sauce

Whole Chicken

Stock

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sweet Potato

Coconut Milk

Shallot

Curry Powder

Sauce

Water

Remove the cinnamon.

Ingredients you will need

Cinnamon

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.

Ingredients you will need

Thai Basil

Coriander

Peanuts

Beans

Curry Powder

Equipment you will use

Bowl

Equipment

Frying Pan

Mortar And Pestle

Bowl

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner with a 4.4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.