Massaman Curry

Name: Massaman Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 teaspoon Chinese five-spice powder; 0 teaspoons cayenne; 237 milliliters canned low-sodium chicken broth or homemade stock; 3 Tbsps chopped cilantro; 1 Tbsp cooking oil; 1 teaspoon chopped fresh ginger; 2 cloves garlic, minced; 1 teaspoon ground cumin; 118 milliliters canned unsweetened coconut milk or heavy cream; 1 onion, chopped; 118 milliliters chopped peanuts; 227 grams plum tomatoes (about 4), cut into wedges; 227 grams boiling potatoes (about 2), peeled and cut into 1/2-inch pieces; 1 teaspoon salt; 605 grams boneless, skinless chicken breasts (about 4), cut into 12-inch pieces; 0 teaspoons turmeric

Massaman Curry might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 476 calories, 40g of protein, and 28g of fat. This recipe serves 4. A mixture of ginger, heavy cream, turmeric, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cooking oil you could follow this main course with the Raw blueberry cheesecake with crumb topping as a dessert. It is a good option if you're following a gluten free diet.

Instructions

In a large saucepan, heat the oil over moderately low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.

Ingredients you will need

Onion

Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute.

Ingredients you will need

Turmeric

Ground Cayenne Pepper

Garlic

Ginger

Cumin

Salt

Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.

Ingredients you will need

Coconut Milk

Potato

Broth

Equipment you will use

Whisk

Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.

Ingredients you will need

Cilantro

Tomato

Whole Chicken

Peanuts

Sauce

Salt

Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.

Ingredients you will need

Cooked White Rice

Curry Powder

Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.

Ingredients you will need

Chenin Blanc

Curry Powder

Wine

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

1teaspoon

Chinese five-spice powder 0teaspoons

cayenne 237milliliters

canned low-sodium chicken broth or homemade stock 3Tbsps

chopped cilantro 1Tbsp

cooking oil 1teaspoon

chopped fresh ginger 2cloves

garlic, minced 1teaspoon

ground cumin 118milliliters

canned unsweetened coconut milk or heavy cream 1

onion, chopped 118milliliters

chopped peanuts 227grams

plum tomatoes (about 4), cut into wedges 227grams

boiling potatoes (about 2), peeled and cut into 1/2-inch pieces 1teaspoon

salt 605grams

boneless, skinless chicken breasts (about 4), cut into 12-inch pieces 0teaspoons

turmeric

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.