Massaman Chicken

Ingredients for Massaman Chicken

• 1 cucchiaio di olio vegetale

• 1 4–2.0kg chicken, cut into 10 pieces

• Sale kosher

• 4 medium Yukon Gold potatoes (about 675g), quartered

• 2 medium red onions, cut into wedges

• 180ml prepared massaman curry paste

• 350g Belgian-style wheat beer

• 4 13.140g cans unsweetened coconut milk

• 475ml brodo di pollo a basso contenuto di sodio

• 120ml fish sauce

• 60ml di succo di lime fresco

• 1 tablespoon palm or light brown sugar

• 1 teaspoon red chilli powder

• Pepe nero macinato fresco

• Coriander sprigs, fried shallots, and cooked rice (for serving)

Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.

Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.

Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1 1/2 hours.

Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chilli powder; season with salt and pepper. Top with coriander and shallots. Serve with rice.

DO AHEAD: Chicken can be made 2 days ahead. Cover and chill.

Avvertenza

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