Massaman Chicken Curry with Potatoes

Name: Massaman Chicken Curry with Potatoes
Cuisine: Asian, Latin American, American, Indian
Ingredients: 6 dried New Mexican Chiles; 4 shallots; 1/2c fresh ginger; 1/4c water; 10 garlic cloves; 1.5tbsp lime juice; 1.5tbsp vegetable oil; 1 tbsp fish oil; 1 tsp five-spice; 1/2 tsp ground cumin; 1/2 tsp pepper; 1 tsp vegetable oil; 14oz coconut milk; 1.25c chicken broth; 1 lbs yukon potatoes; 1 yellow onion; 3/4 tsp salt; 1 lbs Quorn meatless chicken; 2 tsp lime zest; 1/4c parsley; 1c rice

3 steps

Omitted 1/3c dry roasted peanuts subbed chicken substitute for chicken

Updated at: Fri, 04 Apr 2025 17:39:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories662.2 kcal (33%)

Total Fat36 g (51%)

Carbs65.9 g (25%)

Sugars7.6 g (8%)

Protein20 g (40%)

Sodium1040.5 mg (52%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Instructions

Curry Paste

Step 1

Process all ingredients in blender until smooth paste forms, About four minutes, scraping down sides of blender jar as needed.

Curry

Step 2

heat oil in Dutch oven over medium heat until shimmering. Add Curry paste and cook, stirring frequently, Until paste is fragrant and darkens in color about 3 minutes. Stir in coconut milk, broth, Potatoes, Onions, And salt, Scraping up any browned bits. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.

Step 3

Stir in chicken, Return to simmer and cook until chicken is tender, 10 to 12 minutes. Off heat, stir in lime zest and serve, sprinkled with parsley.