Monday, August 31, 2009

Chicken Massaman Curry

Day Two called for something quick and simple, so I made a chicken massaman curry. Pan-fry some chicken until it is cooked through. Then, prepare a sauce from coconut milk with massaman curry paste, brown sugar, fish sauce, lemongrass, garlic, and ginger. I'm still not quite confident that I really know how to chop up lemongrass; it seems to me that there is always another "tough outer layer" to be removed and then, before you know it, you don't have anything left. If you have tips, please send them.

Bring the sauce to a boil, add the chicken, and simmer 30 minutes. I served over jasmine rice.

This recipe was called Roy's Homestyle Chicken Curry and came from Cooking Light magazine. It is named after the Roy Yamaguchi of Roy's Restaurant fame. In all, I've had more flavorful curries. But, there was a subtlety and simplicity to this dish that was nice. Plus, again, it required dirtying very few dishes, and was something that could be assembled, put on the stove, and walked away from while it cooks. That's always nice on a Sunday night.

Farm box ingredients used: basil

Recipe Update! This was far better when eaten as a leftover. The curry sauce had time to settle in. The entire thing was much more flavorful, and spicy, the second day than the first. Would definitely make this again!

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