Massaman Chicken
A rich and flavorful Thai curry dish featuring tender chicken pieces, potatoes, and onions simmered in a coconut milk-based massaman curry sauce with Belgian wheat beer. This hearty dish combines sweet, savory, and slightly spicy flavors.
Ingredients
- •1 tablespoon vegetable oil
- •1 whole chicken
- •1 to taste Kosher salt
- •4 medium Yukon Gold potatoes
- •2 medium red onions
- •¾ cup prepared massaman curry paste
- •12 ounces Belgian-style wheat beer
- •4 cans unsweetened coconut milk
- •2 cups low-sodium chicken broth
- •½ cup fish sauce
- •¼ cup fresh lime juice
- •1 tablespoon palm or light brown sugar
- •1 teaspoon red chile powder
- •1 to taste black pepper
- •1 to taste cilantro
- •1 to taste fried shallots
- •1 to serve cooked rice
Cooking Instructions
- 1.
Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8-10 minutes; transfer to a plate.
10 min
- 2.
Cook potatoes in same pot, turning occasionally, until brown, 8-10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5-8 minutes; transfer to plate with potatoes.
18 min
- 3.
Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5-7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1-1 1/2 hours.
90 min
- 4.
Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.
30 min
- 5.
DO AHEAD: Chicken can be made 2 days ahead. Cover and chill.
