Massaman Chicken Curry

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Massaman Chicken Curry

Make a delicious winter curry in your rice cooker! Massaman Curry is a classic Thai dish that combines the rich creaminess of a coconut sauce with slow-cooked meat that falls apart at the merest touch. Traditionally made with beef, we’ve done a lighter chicken version and tweaked the method so you cook it in your rice cooker for a simple ‘set and forget’ dinner. Made using a Rice Cooker SR-DE183WST.
Servings: 4
Author: /www.theideaskitchen.com.au

Ingredients

  • 8 small chicken legs
  • 50 g massaman curry paste
  • 1 cup thick coconut cream
  • 1 cup thin coconut cream
  • 50 g potato chopped
  • 50 g onion chopped
  • ¼ cup roast peanuts chopped
  • 1 cube stock cube
  • 1 tbsp tamarind paste
  • tbsp palm sugar
  • 2-3 bay leaves*
  • 1/4 cup roast cardamom*
  • *If the bay leaf and cardamom are not available this recipe will still taste delicious without.

Instructions

  • Pour thick coconut cream, massaman curry paste into the inner pan. Mix them thoroughly, and close the outer lid.
  • Press Menu Select key to select Steam mode.
  • Set cooking timer to 15 min, and press Start key to begin separation of oil from the boiling of coconut cream.
  • When the cooker begins to beep, press Off key, and then open the outer lid.
  • Add the rest of ingredients into the inner pan. Mix them thoroughly, and close the outer lid.
  • Press Menu Select key to select Soup/Cook mode.
  • Set cooking timer to 1 hour, and press Start key.
  • When the cooker begins to beep again, you’ll know the dish is done.
  • Serve and enjoy!