One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes π₯.
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, one pot oven baked thai chicken massaman curry with hassle back potatoes π₯. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes π₯ is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it is fast, it tastes yummy. They are nice and they look wonderful. One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes π₯ is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have one pot oven baked thai chicken massaman curry with hassle back potatoes π₯ using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes π₯:
- {Take of (or about 6) boneless and skinless chicken thighs.
- {Make ready of Lotus Thai Massaman Curry Paste (you can use any Massaman curry paste).
- {Make ready of small red pepper - cut into cubes.
- {Take of palm sugar.
- {Take of fish sauce.
- {Get of tamarind paste.
- {Prepare of baby potatoes.
- {Get of coconut milk.
- {Get of roasted cashew nuts or peanuts – lightly crushed.
- {Take of cinnamon stick and 2 star anis, for extra flavour (optional).
Steps to make One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes π₯:
- To make hassle back baby potatoes, Slice straight down into the potato, but stop just short of cutting all the way through. You can rest the potato on a large serving spoon or between 2 bamboo skewers to use as a guide. Make your slices as thick or as thin as you like..
- Add 4-5 tbsp coconut milk in a medium heat cast iron casserole or heavy bottom traybake, add Massaman Curry Paste in and stir well for about 2 minutes or until fragrant..
- Season with palm sugar, fish sauce and tamarind paste. Add the remaining coconut milk in and mix well again. Taste and adjust to your preferred flavour, it should be sweet, salty and sour. Add half of roasted peanuts and mix well. Turn of the heat..
- Add chicken, pepper, onion, potatoes and mix well..
- Add cinnamon stick, some star anises on top, place your pot or traybake with lid in the oven on 220’c for about 30 minutes. Take it out and stir well, uncover the lid and pop back in the oven for a further 15 minutes or until sauce thickens and chicken is tender..
- Serve with Thai jasmine rice or on its own..
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