Grammy's Kitchen · Chicken Curry · Chicken Massaman Curry With Wheat Beer and P
One of 171 chicken curry recipes we measured
from www.seriouseats.com
8 cooks on www.seriouseats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 67% | 47% |
| fat | 1% | 3% |
| aromatics | 25% | 17% |
| sweetener | 2% | 0% |
| salt | 4% | 1% |
| vegetables and beans | 51% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon (15ml) vegetable oil |
| 340 g | 2 medium red onions (about 3/4 pound), cut pole to pole into 8 wedges each |
| 300 g | 8 ounces massaman store-bought curry paste (about 1/2 cup; 300g) |
| 340 g | 1 (12-ounce; 355ml) bottle Belgian-style wheat beer |
| 397 g | 1 (14-ounce) can unsweetened coconut milk |
| 180 g | 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken stock |
| 51 g | 3 tablespoons (45ml) Asian fish sauce |
| 30 g | 2 1/2 tablespoons (30g) palm or light brown sugar |
| 2 star anise pods | |
| 1 cinnamon stick | |
| 1361 g | 8 to 10 boneless, skinless chicken thighs (about 3 pounds; 1.5kg), cut into large pieces |
| 700 g | 1 1/2 pounds (700g) red or Yukon Gold potatoes, cut into large chunks |
| 75 g | 1/2 cup (75g) roasted unsalted peanuts |
| 3 tablespoons (45ml) fresh juice from about 2 limes, plus lime wedges for garnish | |
| Kosher salt, to taste | |
| Steamed or boiled rice, for serving | |
| 30 g | 1 cup (30g) lightly packed cilantro leaves and tender stems, for garnish |
| Fried shallots , for garnish (optional) |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made this and it turned out really well. We had to forgo the wheat beer for an oktoberfest out of necessity. We also didn't have a cinnamon stick. However, the end result was still delicious. The star anise was what really made the flavor for me. It's so ” — a cook
“I made a few changes to the recipe, and it was spectacular. I added a stalk of lemongrass, as well as a dried whole lime (I poked a couple of holes in it to help the flavour seep out). I omitted the lime juice at the end since I was already using dried lime. I” — a cook