Massaman Chicken Curry

January 12: National Curried Chicken Day

We tend to be creatures of habit, ordering the same old foods whenever we go out to our favorite restaurants. Highlander almost always orders massaman chicken curry at Thai eateries. He loves different kinds of chicken curry that we have several recipe versions posted on our blog for National Curried Chicken Day.

Massaman curry, in particular, is derived from an archaic word “mussulman” for Muslim, which influenced Thailand’s cooking style for this curry during the early centuries of trading between the Middle East and South Asia. Curry paste is first mixed with coconut milk or cream, making this dish slightly sweeter than other curries. A 2011 CNNGo reader’s survey even ranked massaman curry #10 in its list of the “World’s 50 Most Delicious Foods”.

Following the Thai way, cook massaman chicken curry for National Curried Chicken Day!

Recipe

(Adapted from Maesri)

Ingredients

  • 1 – ½ cups of chicken breast
  • 1 can (4 ounces) massaman curry paste
  • 2 cans (14 ounces each) of coconut milk, divided use
  • 1 large potato, peeled and cut into cubes
  • 1 small onion, chopped
  • ½ cup baby carrots (optional)
  • cilantro, fresh chopped (optional garnish)

Directions

Cut the chicken into bite-sized pieces. In a large pot, stir one can of coconut milk with the curry paste. Simmer over medium heat for about five minutes.

Add the chicken and the other can of coconut milk. Bring to a boil. Add the potatoes.

Stir in the onions and baby carrots. Cover and heat until the chicken is cooked through (around 30 minutes). Garnish with cilantro. Serve hot with steamed white rice.

Notes

  • Substitute the chicken for lamb, beef or other favorite meat/protein. Muslims do not cook pork in massaman curry.
  • Search our blog for other curried chicken recipes for National Curried Chicken Day.

Filipino Chicken Curry

January 12: National Curried Chicken Day

We have cooked different chicken curries for our blog before. But Islander seems to have gone back to the basics with her family’s Filipino-style chicken curry recipe for National Curried Chicken Day. This tasty dish is sometimes served at Filipino buffets and fiestas.

The Philippines were ruled by the Indianized kingdom of the Hindu Majapahit, Khmer Empire and Buddhist Srivijaya for 2,000 years before the islands were colonized by Spain. There is still a big population of Indians in some areas. Thus, the Indian culture has influenced Filipino cuisine. This recipe fuses Indian curry spices with sour patis (Filipino fish sauce) to give this dish its distinct flavor.

For a Filipino fusion food, try this Pinoy-style chicken curry recipe on National Curried Chicken Day.

Recipe

  • 1-2 pounds chicken legs or thighs
  • 3 tablespoons oil
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, quartered
  • 2 garlic cloves, smashed
  • 1 tablespoon patis (fish sauce)
  • 3 tablespoons curry powder
  • 1 cup water
  • ½ – 1 cup baby carrots
  • 1 can (14 ounces) coconut milk
  • 1 bell pepper, cut into large squares
  • Salt and pepper to taste

Directions

Prepare the vegetables by cutting the potatoes, onion and bell peppers. Set aside.

Heat 2 tablespoons of the oil in a large pot. Cook the potatoes on medium high heat for about 5-7 minutes, stirring occasionally so they don’t stick to the pot. Transfer to a bowl and set aside. In the same pot, add 1 tablespoon of oil and lightly brown the chicken pieces. Add the onions and garlic to the chicken and sauté until the onions have softened. Season with patis (fish sauce).

Sprinkle in the curry powder. Stir well with the water. Add the carrots and potatoes. Cover, lower the heat to medium and simmer for about 20 minutes, stirring occasionally.

Stir in the coconut milk. Mix in the bell peppers. Season with salt and pepper to taste. Cook for another 10 minutes. Transfer to a large serving bowl. Serve hot with rice.

Notes

  • Bottled patis (fish sauce) may be found in the Asian section of some grocery stores or in Asian markets.
  • Search our blog for more chicken curry recipes.
  • Find more Filipino recipes under the ethnic section of our Theme Menus.

 

Chicken Curry Puffs

Chicken Curry Puffs

January 12: National Curried Chicken Day

During our graduate school days, Islander’s “Singapore Sister” AAW introduced her to her country’s quintessential street food—curry puffs. These snacks satisfied her study-buddy when working together on projects late into the night at AAW’s apartment. Islander liked that her classmate had a small but private cooking area, unlike the inconvenience of the shared community kitchen in our dorm.

Curry puffs are delicious dumplings reminiscent of European pasties, Latin empanadas and Indian samosas. Malaysia, Thailand, Indonesia, the Philippines and China have various versions as well, with different fillings inside a doughy shell.

AAW makes her curry puffs with potatoes, chicken, onions and spices and deep-fries the half circle-shaped parcels. We have adapted her recipe by using store-bought puff pastry, shaping them into triangles and baking them in the oven (although they can be fried, too).

Fried or baked, try cooking a Singaporean snack, chicken curry puffs, on National Curried Chicken Day.

Recipe

(Adapted from AAW)

Ingredients

  • 1 medium potato
  • 1 small onion, finely chopped
  • 1 cup uncooked chicken breast meat, finely diced
  • ¼ cup vegetable oil
  • 1 teaspoon korma curry powder
  • 1 teaspoon curry powder
  • ¼ teaspoon chili powder (or to taste)
  • ½ teaspoon turmeric powder
  • 2 teaspoons sugar
  • salt and pepper to taste
  • 1 package frozen puff pastry, thawed (we used Pepperidge Farm brand)

Directions

Wash the potato and place in a pot of water. Cover and boil for 20-25 minutes; the potato does not have to be cooked all the way through as it will be sautéed and then baked/fried later in the process. Remove the potato from the pot, cool, peel and dice into small squares. Set aside.

Chicken Curry Puffs

Finely chop the onion and chicken. Set aside. In a skillet or wok, heat the oil. Sauté the onions until they are translucent. Add the curry, chili and turmeric powders and stir well, being careful not to burn the onions.

Chicken Curry Puffs

Mix in the chicken, sugar and salt and pepper and sauté for about five minutes. Stir in the potatoes and blend well. Transfer to a plate and let cool.

Chicken Curry Puffs

Remove the thawed puff pastry from the package and unfold them on a lightly floured surface. Cut each sheet into nine squares for a total of 18 pieces. Place a tablespoonful of filling in the middle of one square. Moisten two adjacent edges of the puff pastry with water. Fold into a triangle and press down on the edges. Use the tines of a fork to mark and seal. Place on a baking sheet lined with parchment paper. Continue making the rest of the curry puffs.

Chicken Curry Puffs

The curry puffs may be frozen and cooked at a later time. To bake them, line a baking sheet with parchment paper or foil. Preheat the oven to 350 degrees F, then bake the curry puffs for 25 minutes or until golden brown. Remove from the oven and serve hot. To deep-fry them, heat the oil until hot. Carefully place the frozen parcels into the oil and fry for about five minutes or until golden brown. Drain on paper towels. Transfer to a platter and serve hot.

Chicken Curry Puffs

Notes

  • We are still in touch with our “Singapore Sister”. Like us, AAW is in an intermarriage; her husband, Lars, is from Germany. We look forward to seeing them at Islander’s conferences and hope that she and AAW will continue working on special research projects about intermarriage.
  • Korma curry powder may be found in Indian or Asian grocers or in the international foods section of the local supermarket. If this is unavailable, omit it and double up on the regular curry powder.
  • Optional: If baking the curry puffs, brush the tops of the pastry with an egg wash (1 beaten egg with 1 teaspoon water) before baking. This will give a nice, golden brown sheen to the dumplings.
  • We made our curry puffs into triangles to avoid wasting scraps of dough. But they can be made into the traditional half-circle shapes by using a 3-inch round cookie cutter on the puff pastry dough.
  • Check out our other international curried chicken recipes from Sri Lanka and Hawaii by searching our blog.