Chicken Massaman Curry with Cinnamon and Star Anise Infused Jasmine Rice

Ingredients

Curry paste

• 3long red chillies
• 1 teaspoon soy sauce
• 2 teaspoonsground coriander
• 2 teaspoonsground cumin
• 1 teaspoon ground cinnamon
• ¼ teaspoonground cloves
• 1 teaspoon ground white pepper
• 1 tablespoonwater
• 1brown onion, chopped
• 3garlic cloves, chopped
• 1 stalklemon grass, trimmed, white part chopped
• 3cm pieceginger, peeled and chopped

Rice

• 2 cupsjasmine rice, washed and drained
• 4 cupswater
• 1cinnamon stick
• 2star anise

Curry

• 2medium potatoes, peeled, chopped into 3cm pieces
• 2tablespoons vegetable oil
• 650gchicken thigh fillets, chopped into 2-3cm pieces
• 2 x 270ml cans coconut milk, unshaken
• 2/3 cupcurry paste (prepared earlier), plus extra until the colour has deepened
• 1 cupchicken stock
• ½ cupunsalted roasted peanuts, crushed
• 1cinnamon stick
• 2star anise
• 2bay leaves
• 1 teaspoonground cardamom
• 2 tablespoons brown sugar, plus extra
• 1 tablespoonlime juice, plus extra
• 1 tablespoonfish sauce

To serve

• Unsalted, roasted peanuts, chopped
• Coriander leaves
• Long red chilli, sliced
• Pappadums

Method

• For curry paste, place chillies, soy sauce, coriander, cumin, cinnamon, cloves, white pepper and a tablespoon of cold water in a food processor and process until smooth.
• Add remaining ingredients one at a time, blending after each addition until mixture forms a thick paste.
• For rice, place rice in a rice cooker and add two cups of water, cinnamon stick and star anise and cook according to rice cooker instructions
• For curry, place potatoes in a medium saucepan of salted water, bring to the boil and cook for 15 minutes or until tender but not soft. Drain.
• Heat oil in a large saucepan over medium-high heat until hot. Brown chicken for 5-6 minutes and transfer to a plate.
• Add two tablespoons of the top thick layer of coconut milk to the same pan and bring to the boil. Stir in curry paste and fry for one minute or until aromatic.
• Return chicken to pan and add remaining coconut milk, chicken stock, peanuts, potatoes, cinnamon, star anise, bay leaves, cardamom, sugar, lime juice and fish sauce. Stir to combine.
• Reduce heat to low. Cover and simmer, stirring occasionally, for 30 minutes or until chicken is tender and sauce has slightly thickened.
• Taste to check the balance of ingredients and balance using sugar, fish sauce and lime, if necessary.
• To serve, top with peanuts, coriander, chilli and pappadums with a side of rice.

Notes: Preparation: 20 minutes
Cooking: 1 hour 15 minutes 

reference :

http://www.masterchef.com.au