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Massaman Curry

Massaman Curry

Nutrition Facts
  • cal. (kcal) 513
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 29 mins
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by 5 people
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Ingredients

  • 1 cup jasmine rice
  • 3/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch bias slices
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric (optional)
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 tablespoon balsamic vinegar
  • 1 13 1/2 - ounce can light or regular coconut milk
  • 2 tablespoons packed brown sugar
  • 1 extra-large baking potato, peeled and diced into 3/4-inch cubes
  • 1/4 cup roasted unsalted peanuts
  • 1 cinnamon stick
  • Fresh cilantro, chopped (optional)

Directions

  1. In a small, lidded pot, bring rice, 1/4 tsp of the salt and 2 cups water to a boil. Reduce heat to a simmer and cook 20 minutes or as per package directions. Remove from heat and keep covered.
  2. Meanwhile, heat oil in a large saute pan over medium heat. Add onion and cook 5 to 7 minutes, until translucent. Add chicken, ginger, garlic, cumin, turmeric (if desired), cayenne, cardamom and cloves; cook 2 minutes, stirring frequently. Stir in vinegar, scraping bottom of pan. Add in coconut milk, brown sugar, potato, peanuts and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, until potato is cooked. Stir in remaining 1/2 tsp salt.
  3. To serve, ladle curry over rice. Garnish with chopped cilantro, if desired.

Nutrition Information for Massaman Curry

Servings Per Recipe: 4
PER SERVING: 513 cal., 24 g total fat (7 g sat. fat), 78 mg chol., 521 mg sodium, 39 g carb. (2 g fiber), 34 g pro.

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