Ingredients for Masaman Curry Chicken
- Boneless Skinless Chicken Breast
- 1 pound small red potatoes (quartered)
- Cashews
- Light Coconut Milk
- 4 tablespoons Masaman curry paste
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons tamarind juice (or to taste)
- 1/4 cup chopped fresh cilantro
- 1/2 avocado, sliced
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How to Make Masaman Curry Chicken
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add 4 tablespoons of Masaman curry paste and stir-fry for 2-3 minutes until fragrant and the oil begins to separate.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk, 1.5 pounds of boneless, skinless chicken thighs (cut into 1-inch pieces), and 1 pound of small red potatoes (quartered). Bring to a simmer.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Stir in 2 tablespoons of brown sugar, 2 tablespoons of soy sauce, 2 tablespoons of tamarind juice (or to taste), and 1/2 cup of toasted cashews. Simmer for another 5 minutes to allow the flavors to meld.
- Garnish with 1/4 cup of chopped fresh cilantro and 1/2 of an avocado, sliced. Serve hot with naan bread and steamed rice, if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
34g
Fat
14g
Carbs
13g
