Back to Asian cuisine, again, I see. I'm clearly in a need of a holiday somewhere that isn't wet and grey... But in the meanwhile this Massaman curry will keep me very happy!
I love meat with the bone on and when it comes to chicken, the thighs would probably have to be my favourite. Sure, they take a bit more time than those anemic fillets, but man, do they pack more flavour! I mean, even this dish only takes 1,5 hours (and most of that it just simmers away all on its own), but in case that's too much for your weekday dinner, make this the star of your next Friday dinner/ Sunday lunch.
In case you, too, have people in your life who claim they can't stand onion (or you just prefer a smooth consistency!), blizz the onions together with ginger and garlic and rest of the ingredients for the paste. In case you want them to have a bite to them, gently brown them and only add into the finished dish.
Oh, and should you not have any Chinese five-spice (that's a blend of ginger, anise, fennel, cinnamon bark and pepper) lurking around, don't fall into despar- Just use pepper soldier on!
Massaman curry with chicken:
6 chicken thighs (800 g)
1 tsp Chinese five-spice
oil for frying
2 large potatos (tot. 400 g)isoa perunaa
3 cm piece ginger
5 cloves of garlic
the stalks of 1 bunch of coriander
4 tbsp Massaman curry paste
2,5 dl chicken stock
1 can (400 g) creamy coconut milk
2 star anises
2 tbsp fish sauce
2 brown sugar
the juice of 1 lime
the remaining coriander leaves
handful of dry-roasted peanuts
Peel the potatos and cut into one inch cubes. Cut the onion roughly into wedges.
Blizz coriander stalks with ginger, garlic and Massaman curry paste. Add a couple of tbsp of chicken stock if needed for a smooth consistency.
Pat chicken dry, season and sear in a big pot on both sides. Transfer onto a plate. Add a bit more oil if needed and then add the spice paste. Heat for a couple of minutes and then add stock and coconut milk. Mix until smooth and add chicken, potatos and onions into the pot.
Bring to boil and then turn the heat down. Let simmer, covered, until chicken is fall-off-the-bone-tender and potatos are done - about 1,5 hrs.
Then add fish sauce, brown sugar and lime juice. Check the taste and adjust by either adding more of those or salt and pepper.
Sprinkle peanuts and coriander leaves on top of the curry and serve with rice and a freshly squeezed lime juice.
Asian cuisine combines sweet, hot and tangy elements and the classic pairing (for a reason) is Riesling. This time, instead of my usual Alsace variety, I went for Mosel in Germany. Its Northern location among other reasons, makes for Rieslings where acidity is the dominating quality as opposed to fruity sweetness. Blitz Riesling from Weinhaus Dr.Pauly-Bergweiler has bright acidity, which makes it a great aperitif as well. It would also work with richer and spicier seafood dishes. And you know what- it wasn't out of place with this lamb dhansak, either!
ANYONE FOR SECONDS?