Summary

Ingredients

• 3 chicken legs
• 4 medium potato (s), waxy
• 8 small shallot (s), red Thai, peeled
• Oil, for deep-frying
• 1 liter coconut milk, approx.
• 5 cardamom pods, green, whole, toasted
• 100 g peanuts, roasted, coarsely crushed
• 50 g palm suar (up to a maximum 100 recommended, possibly more)
• 4 bay leaves, toasted
• 1 can coconut cream (400 ml), not shaken
• 5 tablespoon fish sauce, approx., Depending on the amount palm sugar
• 5 tablespoon tamarind paste, approx., Depending on the amount palm sugar
• some pineapple juice to taste at the end
• 5 chilli pepper (s), dried long red Thai, soaked, pitted and drained well
• 4 tablespoon shallot (s), chopped red Thai
• 5 tablespoon garlic, chopped
• 2 tablespoon galangal, chopped
• 3 tablespoon lemongrass, chopped
• 1 tablespoon coriander root (s), cleaned and chopped
• 1 pinch (s) salt, plenty
• 2 tablespoon peanuts, roasted
• Spice mix:
• 1 tablespoon coriander, roasted and ground
• 1 teaspoon cumin, roasted and ground
• 5 cloves, roasted and ground
• 0.5 ½ nutmeg, coarsely crushed and briefly roasted
• 2 mace, roasted and ground
• 2 cm cinnamon (cassia bark, Chinese cinnamon), roasted and ground
• 4 cardamom pods, green, toasted and the seeds ground

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Instructions

1. Mix together the roasted and ground dry spices in a bowl.
2. For the paste, roast the chillies, shallots, garlic, galangal, lemongrass and coriander root in a wok with a little water until they turn brown and smell.
3. Crush these roasted ingredients in a mortar and puree. Work in the salt, peanuts, and mixed together dried spices until a smooth paste is formed.
4. Peel the chicken thighs and cut / chop into 4 pieces, wash and dry.
5. Peel the potatoes and halve or quarter them depending on the size and place in cold water for a few minutes. Take out, wash well and pat dry between kitchen paper.
6. Fry the chicken legs until they are golden yellow. Remove and drain on kitchen paper. Do the same with the potatoes and shallots.
7. Frying the ingredients gives the end result a good taste.
8. Place the chicken legs in another saucepan (a flat casserole is very suitable for this) and add enough coconut milk to just cover the chicken and bring it to a simmer.
9. Add the whole cardamom pods, peanuts and bay leaves and after about 10 minutes add the potatoes. Simmer until the potatoes are cooked and the chicken is tender.
10. In the wok, fry the thick layer of coconut cream that has been removed from the top until the water has evaporated, which separates the cream into thin oil.
11. Then add the paste and at not too high a heat, rather medium heat, at least! Simmer for 10 minutes, stirring constantly, until you can smell the dried spices and the paste becomes oily. Attention, it must not burn under any circumstances, otherwise the paste has to be made again because it is inedible.
12. If the paste is not oily enough (which rarely happens), add some of the stew liquid.
13. When the paste is oily and boiling hot, season with the palm sugar and when it has dissolved continue to simmer until the sugar begins to caramelize. Caramelizing changes the color of the paste; the more sugar, the darker the paste becomes.
14. During this process you have to be careful again, as the sugar that is beginning to caramelize burns easily. Here too, always stand by and stir.
15. Add the fish sauce and tamarind (tamarind water). The amount depends on the amount of sugar added, the more sugar, the less sugar, the less fish sauce and tamarind (tamarind water).
16. Don`t over-season at this stage, rather create a base for the curry and then, when the curry is ready, correct the balance of the spices as desired.
17. Put the finished paste in the saucepan with the chicken, potatoes and shallots and stir in well. Stir in pineapple juice in splashes and season to taste.
18. Ready the massaman curry should taste slightly sweet, sour and salty.
19. Note:
20. One of the most delicious, but also somewhat time-consuming and extensive curries is the massaman.
21. The spice combination of the curry is very sophisticated and coordinated. Most of the variants are with beef or, as here, with chicken as well as potatoes and onions
22. This massaman is a complex variant and extremely delicious.
23. The addition of pineapple juice at the end tastes great and in this curry is a fruity contrast to the other aromas