Chicken Mussaman Curry recipe

Chicken Mussaman Curry

Ingredients

• 1 kg chicken thigh or hip
• 200 g potatoes cut in 1 ½ inches
• 200 g carrot cut in the same size
• 100 g quartered onions
• 100 g pineapple cut in bite size
• 200 g massamun curry paste
• 50 g roasted cashew nut
• 2 c. coconut cream
• 3 c. coconut milk

Seasonings

• 2 tbs. palm sugar
• 3 tbs. fish sauce
• 4-5 tbs. concentrated tamarind juice

Preparation

1. Bring chicken and coconut milk to the boil over very low heat, allow it to boil around 20 minutes.

2. Scope out the coconut milk not the water into the wok, place the wok over medium heat and add the massamun curry paste. Stir well and continue to simmer until afoat on top. Season with palm sugar and fish sauce.

3. Transfer to the coconut milk and chicken pot and continue to simmer for another 10-15 minutes.

4. Add potatoes and carrot and allow them to cook before adding pineapple and quartered onions, continue to simmer until the pineapple and onion are cook and season once more. Add cashew nut before turning off the heat.

5. Ready to serve.