Massaman Curry

Ingredients for 5 servings:

• 500 g jasmine rice or basmati rice
• 500 g chicken breast
• 2 cans of coconut milk
• 2 medium-sized potatoes, waxy
• 8 shallots
• 2 tbsp soy sauce
• 1 can peanuts, unsalted
• 1 cinnamon stick(s)
• 3 carnations
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tsp cardamom seeds
• 1 tbsp black peppercorns
• 2 chili peppers, dried
• 2 stalk(s) lemongrass
• 1 piece(s) galangal root, 3 – 4 cm
• 3 shallots
• 4 garlic cloves
• 2 tbsp peanuts

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

from the show “The Perfect Dinner” on VOX from 25.03.2025

Toast the spices for the dry paste in a wok over medium heat for five minutes. Then let it cool and add it to a mortar and pestle. Finely chop the ingredients for the fresh paste and toast them as well. After another five minutes in the wok over medium heat, remove from the heat and set aside to cool. Grind the cooled dry spices in a mortar and pestle. When the consistency is fine enough, gradually add the cooled fresh ingredients and grind to a paste. If the paste is still too coarse, make it even finer in a blender. Peel and halve the shallots. Cut the chicken breast into strips. Peel the potatoes, pre-cook them, and cut them into bite-sized cubes. Pour a little coconut milk into the wok, add 2 tablespoons of the paste, and stir. Then add the remaining coconut milk and bring to a boil. Add the cinnamon stick and cloves and let them infuse. Discard the cloves and cinnamon stick. Add the potatoes, chicken, and shallots. Season with soy sauce and sugar (or palm sugar if you like), and simmer for 15 minutes. Roast the peanuts separately and add them to the curry. Simmer the curry for another five minutes. Serve the finished Massaman curry with rice. Mayo prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 of the AIDA special “On the High Seas II” on Tuesday, March 25, 2025.