Skip the takeout and make Massaman Curry with Chicken at home. It's a rich yet relatively mild dish that is great served over rice.
Servings: 6 servings
- 1 can coconut milk
- ¼ cup crunchy peanut butter
- ¼ cup hoisin sauce
- 2 Tbsp brown sugar
- 2 Tbsp curry powder
- 1 Tbsp fish sauce
- 2 Tbsp tamari sauce
- 2 Tbsp sesame oil
- 1 cup onion chopped
- 2 tsp minced ginger
- 1 tsp minced garlic
- 1 ¼ pounds skinless boneless chicken breast, cubed
- 3 cups potatoes peeled and diced
- ½ cup cashews
Combine first seven ingredients (coconut milk to tamari sauce) in a bowl and set aside.
Heat sesame oil on medium heat in a large non-stick skillet. Add onions and sauté for 2-3 minutes. Stir in the ginger and garlic.
Add chicken and cook until it is no longer pink inside.
Stir in the coconut mixture and potatoes and bring it to a boil.
Reduce heat, cover, and simmer for 15 – 20 minutes, stirring occasionally.
Stir in cashews. Remove from heat.
Calories: 548kcal | Carbohydrates: 35g | Protein: 30g | Saturated Fat: 17g | Cholesterol: 60mg | Sodium: 939mg | Fiber: 6g | Sugar: 12g