Massaman Curry

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon chinese five spice powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 1 cup low sodium chicken broth
• 1/2 cup canned unsweetened coconut milk or 1/2 cup heavy cream
• 1/2 lb boiling potato, peeled and cut into 1/2-inch pieces (about 2)
• 1 1/3 lbs boneless skinless chicken breasts, cut into 12-inch pieces (about 4)
• 1/2 cup peanuts, chopped
• 1/2 lb plum tomato, cut into wedges (about 4)
• 3 tablespoons cilantro, chopped

Recipe

• 1 in a large saucepan, heat the oil over moderately low heat. add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. stir until fragrant, about 1 minute. 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.
• 2 2. 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.
• 3 menu suggestion: for this curry, steamed rice is the only accompaniment you need.
• 4 wine recommendation: for this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic 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.