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Chicken Mussaman Curry

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Chicken Mussaman Curry

Serves : 4
Preparation time : 20 minutes
Cooking time : 25 minutes

Ingredients :

100g tamarind pulp
3 tablespoons water
2 bay leaves
2.5cm cinnamon stick
2 cardamoms
1 portion thin coconut milk
1 kg chicken, cut into small pieces
2 tablespoons fish sauce (nam pla)
1 portion boiled coconut cream
1 portion Mussaman curry paste
2 tablespoons ground, roasted peanuts
3 tablespoons crushed palm sugar (jaggery) or brown sugar
6 shallots, peeled and sliced
2 large potatoes, boiled, peeled and quartered
2 sprigs sweet basil leaves, stalks removed
1 red chilli, seeded and chopped

Method :

Combine the tamarind pulp and water and extract the juice. Set aside.
Pan-fry the bay leaves, cinnamon and cardamoms. Set aside.
Pour the thin coconut milk over the chicken, add fish sauce and cook until tender.
Heat the boiled coconut cream for 5 minutes and stir-fry the Mussaman curry paste until fragrant.
Add the chicken along with the coconut milk. Add peanuts, palm sugar (jaggery) or brown sugar and tamarind juice.
Add the pan-fried spices, shallots and potatoes and simmer for 15 minutes.
Garnish with sweet basil leaves and chopped chilli.

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Last Updated: 30/9/08