CHICKEN MASSAMAN CURRY

Mr.YUVRAJ SINGH (BCTCA 6TH SEM) outshines in the culinary delights.  He believes staunchly  that ‘Eating is a necessity but cooking is an art.  He is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated  as the ‘Chef of the Day’.

Ingredients

For Spice paste:

• 25 ml               Coconut oil or vegetable oil
• 1 no                 Lemon grass
• 6 nos               Birds eye chilies
• 5 gms              Cloves
• 5 gms              Cumin
• 3 gms              Nutmeg
• 3 gms              Cinnamon
• 5 gms              Coriander seeds
• 20 gms            Onion , chopped
• 12 gms            Freshly grated ginger
• 12 gms            Garlic chopped

For Massaman curry:

• 700 gms           Chicken breasts 
• 100 gms           Russet potatoes
• 50 gms            Carrots 
• 2 nos               Onions
• 2 nos               Bay leaves
• 65 ml               Groundnut oil
• 5 gms              Whole cardamom
• 1 no                 Cinnamon stick
• 1 no                 Star Anise
• 25 ml               Tamarind paste
• 10 ml               Fish sauce
• 400 ml           Coconut milk
• 15 gms            Peanut butter
• 1 no                 Lemon juice
• 10 gms            Brown sugar
• 12 gms            Salt
• 15 gms            Black pepper

For Garnish:  

• 20 gms          Roasted peanuts roughly chopped
• 3 nos             Whole red chilies fried
• 10 gms          Brown onions
• 3 sprigs         Coriander leaves

Instructions

1. Dry roast all the spices mix paste and make a blend to a fine paste.
2. Wash and marinate the chicken cut into small cubes, with salt and pepper.
3. In deep skillet, heat the oil over medium heat. Once it is hot and shimmering, add the whole spices, cumin, coriander seeds and sauté for a min. Then add sliced onions, chopped garlic and ginger and sauté for 2 mins.
4. Add the blended curry paste, stirring constantly, until the paste darkens and the spices smell ultra fragrant.
5. Add the cut potatoes and carrots. Sauté further for 10 mins. Add around 100 ml water to cook the potatoes.
6. Stir in the full-fat and light coconut milk, fish sauce, peanut butter, and salt. If needed, use a whisk to blend everything together until smooth.
7. Squeeze in the tamarind pulp and cook till the raw flavor leaves.
8. Bring to simmer. Cook until potatoes and carrots are barely tender, stirring periodically, about 12 minutes.
9. Add in the chicken. Continue simmering, stirring periodically, until chicken is cooked through, about 10 to 12 minutes more.
10. Remove from the heat. Zest the lime directly into the pot, then squeeze in the juice. Serve over cooked rice with a generous sprinkle of chopped peanuts and coriander leaves.