{"id":2315,"date":"2021-03-12T02:01:52","date_gmt":"2021-03-12T02:01:52","guid":{"rendered":"http:\/\/satyamskitchen.com\/trial\/?post_type=cp_recipe&p=2315"},"modified":"2023-01-16T08:18:16","modified_gmt":"2023-01-16T08:18:16","slug":"massaman-chicken-curry","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/massaman-chicken-curry\/","title":{"rendered":"Massaman Chicken Curry"},"content":{"rendered":"
In a pan\/wok, add coconut milk and bring it to a boil until the oil starts to separate from the milk.<\/p>\n<\/div>\n<\/div>\n
To this add our massaman curry paste or store-bought curry paste to the pan and mix it well along with coconut oil. Cook the curry paste till the oil starts to separate from the paste.<\/p>\n<\/div>\n<\/div>\n
To the curry paste add the chicken thigh fillets and saut\u00e9 for 2 to 3 mins.<\/p>\n<\/div>\n<\/div>\n
Now add coconut milk and water and mix it well.<\/p>\n<\/div>\n<\/div>\n
To this add bay leaves, palm sugar, tamarind paste, and fish sauce and mix well.<\/p>\n<\/div>\n<\/div>\n
Now add diced onions and potatoes to the curry. Cover the lid of the wok and allow it to cook for 20-30 mins.<\/p>\n<\/div>\n<\/div>\n
Massaman chicken curry is now ready. Switch off the flame and garnish with some roasted peanuts.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2322,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-2315","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n