The family has been begging for curry and I love them so I gave it a try. They said it was pretty good, not enough coconut flavor but overall pretty good for a first try.
1 – 2 tablespoons vegetable oil
1 pound chicken breasts or tenders, cut into 1/2″ cubes
1/2 pound potatoes, cut into 1/2″ cubes
1 medium onion, sliced
1 (4 oz) jar Massaman curry paste
1 (13.5 oz) can full fat coconut milk
1/2 – 1 1/2 cups chicken stock
1/2 – 1 cup sliced carrots
1 cup cashews or peanuts
1 Heat oil in Dutch oven over medium high heat. Add chicken and cook until golden brown, about 2 minutes per side. Remove chicken and set aside.
2 Add potatoes and cook until brown, about 5 minutes, stirring occasionally. Remove potatoes and set aside.
3 Add onion and cook for a few minutes, until beginning to brown, then remove and set aside.
4 Lower heat to medium, add curry paste and coconut milk, whisk together and cook for about 5 minutes.
5 Add chicken, potatoes, onions, broth and carrots and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes and carrots are cooked, about 15 – 20 minutes. Stir in nuts and remove from heat.
6 Serve over rice.
recipe adapted from Olivia’s Cuisine