Chicken Drumsticks Massaman Curry
This chicken drumstick massaman curry is an old recipe of mine! A true family favourite for sure, I love to cook this for when we have our family visiting as we still have some younger members that are still learning how to handle Thai spice! As you may already know, Thai massaman curry is quite mild and has a huge depth of flavour. Our Mae Jum Thai Massaman curry paste has 13 herbs and spices, I'm sure you can imagine the beautiful aromas filling your kitchen as you are cooking!
What is a Massaman Curry?
Thai Massaman curry is a rich, savoury and relatively mild curry with fragrant spice undertones such as cumin, cardamom, and cinnamon. It typically isn’t spicy but like most curries, it is easy to adjust the spice level by adding in fresh or dried red chillies. The additional ingredients include coconut milk, meat, onions, tamarind, potatoes, and peanuts. I like to add some cherry tomatoes to my massaman curry to add a little sweetness to the dish. Massaman curry does have Islamic heritage and following their dietary laws, pork is rarely cooked in this dish.
How to Make a Thai Massaman Curry
Always start off by gathering and preparing all the ingredients. In this case, the preparation doesn’t take very long, only the peeling and chopping of the onions and potatoes. The onions and potatoes should be chopped in half then into quarters. It may be hard to find tamarind juice in the shops but there are a couple of options. The first is to purchase tamarind puree and the second is to purchase some dried tamarind, and then soak a couple in hot water to make tamarind water/juice - I use the second method.
Once preparation is complete, heat some oil in a large saucepan or wok on medium to high heat. Add massaman curry paste and stir-fry for a couple of minutes to build a beautiful aroma. From an unshaken can, scoop out the thick layer of coconut milk and add it to the wok to loosen the paste. Next season, with fish sauce, palm sugar and tamarind juice, leave to simmer for 5 minutes or until you see some oils rise to the surface. If you don’t see any oil, turn the heat up and simmer for longer.
Next, add the chicken drumsticks, and stir until the chicken is fully coated with the sauce, add 200ml of water and simmer for about 10 minutes, stirring occasionally. Following this, add in the potatoes, onions, peanuts, a big pinch of salt and the remaining coconut milk. Bring wok back to a light boil and simmer for a total of 35 minutes (20 minutes covered, 15 minutes uncovered). Check that the potatoes are fully cooked and soft, if not then simmer for longer. Next, add cherry tomatoes and stir well before turning off the heat. Serve up with freshly steamed Thai jasmine rice and garnish with red chilli or fresh coriander leaves. Enjoy!
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