Massaman chicken curry
INGREDIENTS
SERVES
4
METHOD
2 chicken fillets
1 tbsp coriander seeds, roasted
1 tbsp cumin, roasted
1 tbsp white pepper, roasted
9 green chillis, finely chopped
1 shallot, finely chopped
3 cloves garlic, finely chopped
2 lemongrass stalks, finely chopped
1 tbsp galangal, finely chopped
1 pot coriander, finely chopped
1 tbsp turmeric
2 tbsp oil
4 dl chicken stock
1 litre coconut milk
5 tbsp fish sauce
2 potatoes, cut
4 radishes, sliced
1 spring onion, sliced
Roast the coriander seeds, cumin and white pepper in a dry pan. Mix the spices with the green chilli, shallots, garlic, lemongrass, galangal, coriander and turmeric. Crush in a mortar and blend to an even paste. Fry 2 tbsp paste in oil in a pan. Add the chicken stock, fish sauce and coconut milk and simmer for 25 minutes until the sauce separates and brings out the fat. Add the potatoes and simmer until they soften. Grill the chicken to an internal temperature of 60 degrees C. Place the chicken in the soup and top with radishes and spring onions.