Curry recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics : Massaman Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Wednesday, 5 November 2014

Massaman Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Massaman Curry Recipe Biography

Source link(Google.com.pk)

Ingredients

    1 tablespoon cooking oil
    1 onion, chopped
    2 cloves garlic, minced
    1 teaspoon chopped fresh ginger
    1 teaspoon Chinese five-spice powder
    1 teaspoon ground cumin
    1/4 teaspoon cayenne
    1/4 teaspoon turmeric
    1 teaspoon salt
    1 cup canned low-sodium chicken broth or homemade stock
    1/2 cup canned unsweetened coconut milk or heavy cream
    1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces
    1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 12-inch pieces
    1/2 cup chopped peanuts
    1/2 pound plum tomatoes (about 4), cut into wedges
    3 tablespoons chopped cilantro

Method

Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
Step 2

Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
Step 3

Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.