Level : Easy.
Total Time : 1 hour.
This is the easiest curry to cook. With minimal work, you can impress your friends. My curry loving friends love this one and I believe anyone one can make this. There will not be an easier way to make curry, I think. Our idea, here, is to make cooking simple, but this I can call super easy!
| Ingredients | serves 2 | Notes |
|---|---|---|
| Chicken leg | 1 | including thigh and drum stick, clean and cut into pieces |
| Coconut Milk | 1 cup | |
| Massaman Curry paste | 50 gms pack | use all |
| Indian Shallot | 5 pieces | peel and clean , use whole |
| Potato | 1 piece | peel and cut in 1 inch cube |
| Roasted Peanuts | 1/3 cup |
How to cook:
- Fry the curry paste in a few table spoon of coconut milk. Mix them well and careful not to burn the paste, add the chicken meat in the fry.
- Continue with Shallots, Potato and Peanuts.
- Add the rest of the coconut milk, if the fluid doesn’t cover the whole ingredients, add some water. Stir well and keep them simmer.
- After 45 minutes you can taste the flavor, for seasoning if needed, you can use fish sauce and a bit of sugar.
Note: I didn’t need fish sauce here because this curry paste already contains some salt. I added only a bit of sugar.
Tips: The longer you cook the thicker this massaman will become because the potato will melt into a cream in the curry. In my opinion 1 hour is good enough for the potato to get soft and mix, but longer than that might be too soft and the curry will be thick cream – but if you like it creamy, you can make it the way you prefer.
One Comment
Nice Post…….