quick and lazy massaman chicken curry
(1 RATING)
Massaman curry paste is readily available at Asian groceries. I've bought it in small cans that can make one meal but more convenient is a more concentrated version that comes in a resealable plastic contained or bag. Well closed, the container of curry paste will keep a long time in the refrigerator. Release of the juices in mushrooms and chicken mean the sauce is the consistency of soup rather than a thicker curry.
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prep time
20 Min
cook time
1 Hr 20 Min
method
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yield
6 serving(s)
Ingredients
- 4 medium skinless, bone-in chicken breast halves or other chicken pieces
- 4 medium potatoes, peeled and cut into large chunks
- 12 large mushrooms, quartered, or smaller mushrooms left whole
- 1 bunch cilantro, roughly chopped, tough ends of stems discarded
- 2 to 4 tablespoons massaman curry paste
- 2 to 4 - inch piece of ginger root, grated
- 2 medium limes, juice only
- 1 to 2 tablespoons mirin or 1 tablespoon brown sugar
- 1 to 2 tablespoons soy sauce
- 1 can coconut milk, unsweetened
How To Make quick and lazy massaman chicken curry
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Step 1Preheat oven to 400F.
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Step 2In a roasting pan big enough for all the chicken to lie flat, distribute the chicken pieces in the pan.
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Step 3Scatter the potatoes and mushrooms on top of the chicken.
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Step 4Evenly distribute the cilantro on top of the chicken and vegetables.
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Step 5Whisk remaining ingredients together and pour over the chicken, vegetables, and cilantro.
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Step 6Cover with foil and place in the middle of the oven. Bake for 1 hour and 20 minutes or until the chicken is thoroughly cooked, reading 175F or more on a quick read thermometer.
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Step 7Cut the chicken meat off the bones and serve as a hearty soup or stew. Alternatively, serve over rice.
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