Massaman Curry by Chris Barber – recipe | Unilever Food Solutions UK

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To make the paste

  • Red Chillies 20 g
  • Banana shallots 50 g
  • Galangal 20 g
  • Garlic 50 g
  • Lemongrass 20 g
  • Lime 20 g
  • Lime leaves 1 g
  • Coriander seeds 5 g
  • Cumin seeds 5 g
  • Black peppercorns 5 g
  • Green cardamon 1 g
  • Fish sauce 70 ml

To make the curry sauce

  • Vegetable oil 20 ml
  • Coconut milk 400 ml
  • White Chicken Stock (scratch) 400 ml
  • New potatoes 450 g
  • Cinnamon sticks 5 g
  • Peanuts 50 g
  • Tamarind 20 g
  • Brown sugar 4 g

Finishing the curry

  • Peanuts 50 g
  • Chicken breast, skinless 800 g
  • Coriander 10 g
  1. To make the paste

    Trim, peel and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until needed.
  2. To make the curry sauce

    Fry the paste for 2-3 min. in the oil then add coconut milk, stock, potatoes, tamarind, sugar, peanuts and cinnamon then bring to the boil and simmer for 12-15 min. or until the potatoes are cooked. (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)
  3. Finishing the curry

    Pour the sauce into a saucepan and bring to the boil then add the vegetables and chicken then reduce the heat and simmer for 3 min. Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 min. Season to taste. Serve topped with coriander, the remaining peanuts and coconut rice.
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For the mariande

For the Curry sauce

To finish the curry

  • Peanuts 50 g
  • Coriander 10 g
  1. For the mariande

    Dice and mix the chicken with the garlic and ginger paste then chill and allow to marinade for at least 1 hour.
  2. For the Curry sauce

    Peel and dice the onion then heat the oil and fry the KNORR Blue Dragon Thai paste and tomato puree. Add the coconut milk, water, onions, potatoes cut in half, ½ peanuts, cardamon, tomatoes, lime juice, sugarand tamarind then bring to the boil and simmer for 10-15mins or until the potatoes start to soften.

    (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)

  3. To finish the curry

    Pour the sauce into a saucepan and bring to the boil then add the chicken then reduce the heat and simmer for 3 minutes. Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 minutes. Season to taste.

    Serve topped with coriander, the remaining peanuts and coconut rice