Grillin' & Chillin' - Massaman Curry

Massaman Curry Chicken

Massaman Curry Chicken

Yield
4
Author
Grillin' & Chillin' with Craft Butcher Rusty Bowers
Prep time
10 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 10 M

Ingredients

  • 1 lb Springer Mountain Farms Boneless Skinless Chicken Breasts, cut into 1-inch pieces
  • Kosher salt and black pepper, to taste
  • 2 tablespoons canola oil
  • 3 tablespoons yellow curry paste
  • 1 inch of ginger, peeled with a spoon and minced
  • 2 tablespoons dark brown sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste
  • ½ cup peanut butter, smooth
  • 3 cups Yukon GoldpPotatoes, peeled and cut into 1/2 -inch cubes
  • 1 (14 oz.) can coconut milk
  • 3 tablespoons lime juice
  • 1 avocado, sliced
  • ¼ cup toasted peanuts
  • 1 tablespoon cilantro, roughly chopped
  • 1 lime, cut into wedges
  • 2 cups basmati rice, cooked

Instructions

  1. Remove the chicken from the refrigerator, place in a bowl and season generously with salt and pepper and leave on the counter at room temperature while the grill preheats.
  2. Preheat your Big Green Egg or grill to 350°F, direct heat.
  3. Heat a 4-quart cast iron or all stainless-steel pot on the grill. 
  4. Add the oil, curry paste, and ginger, and cook for 2-3 minutes or until the mixture becomes fragrant. 
  5. Add chicken and stir to combine, and cook for 3 minutes or until the chicken begins to turn white.
  6. Stir in the sugar, fish sauce, peanut butter, potatoes, and coconut milk. 
  7. Bring to a simmer, cover the pot with the lid, and cook for 20 minutes or until the chicken pieces reach an internal temperature of 165°F. 
  8. Stir in the lime juice, taste, and adjust seasoning.
  9. Divide the rice into 4 bowls. 
  10. Serve the chicken, vegetables, and sauce over the rice and garnish with peanuts, cilantro, and limes.
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Heather Sinyard