One of my favorite uses of canned curry paste. I like it with bone-in chicken thighs that are slow cooked in the curry, but any type of chicken will be good.
Masaman Chicken
Ingredients
- 2 T canola or vegetable oil
- 2 cloves garlic minced
- 1 in ginger minced
- 1/2 red bell pepper small slices
- 1/4 red onion thinly sliced
- 3 or 4 gold or red potatoes peeled and cubed
- 1 boneless skinless chicken breast, or 2 boneless, skinless thighs, cubed
- 1 can coconut milk
- 1/2 can (2 T) masaman curry paste
- 2 c steamed rice
Instructions
- In large sauce pan, add oil and heat to medium-low.
- Add garlic and ginger, cook until golden brown.
- Add coconut milk and curry paste. Stir to combine. Add chicken and potatoes. Let cook for 10-15 minutes or until chicken is cooked almost all the way through and potatoes are soft.
- Add red peppers and onions. Season with salt and pepper. Cook for another 3 minutes or so until peppers are soft.
- Serve poured over rice.