One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes π₯.
Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make 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 will 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 well liked of recent trending meals in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions daily. One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes π₯ is something that I've loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook one pot oven baked thai chicken massaman curry with hassle back potatoes π₯ using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes π₯:
- {Get 600 g of (or about 6) boneless and skinless chicken thighs.
- {Prepare 2 tbsp of Lotus Thai Massaman Curry Paste (you can use any Massaman curry paste).
- {Prepare 1 of small red pepper - cut into cubes.
- {Prepare 1 tbsp of palm sugar.
- {Prepare 2-3 tbsp of fish sauce.
- {Prepare 1 tbsp of tamarind paste.
- {Take 200 g of baby potatoes.
- {Prepare 1 tin (400 ml) of coconut milk.
- {Take 30 g of roasted cashew nuts or peanuts – lightly crushed.
- {Make ready 1 of cinnamon stick and 2 star anis, for extra flavour (optional).
Instructions 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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