Like its red and green counterparts, this massaman curry gets its creaminess from coconut milk. The types of fats in coconut called medium-chain triglycerides (MCTs) are unique and have health benefits associated with them. MCTs may temporarily increase metabolic rate and aid in fat loss. Some studies show that these fats may also help support both Alzheimer’s as well as epilepsy.

Added to the coconut milk base is a curry paste loaded full of spices and herbs absolutely filled with amazing nutritional compounds. Cinnamon can support healthy blood sugar levels and metabolic syndrome. Cloves contain powerful antioxidants, including eugenol, which can help reduce oxidative stress and protect the liver. Cumin can aid digestion by increasing the activity of digestive proteins and may also reduce symptoms of irritable bowel syndrome.

Ingredients:

• 4 Chicken breasts, skin removed
• 250 ml  Coconut milk
• 1 tbsp Massaman curry paste
• 1 Cinnamon stick
• 2 Star anise
• 20 Almonds
• 5 Cardamom pods
• 2 tbsp Miso paste
• 500 ml Vegetable stock
• 1 tsp Tamarind cider
• 1 Potato or Sweet potato, peeled and cubed
• 4 Small shallots, chopped

Massaman Curry Paste:

• 6 Dried chilies, deseeded and roasted
• 3 cm Lemongrass, chopped
• 2 cm Galangal
• 1 tsp Roasted and finely chopped Kaffir lime zest
• 10 Almonds
• 3 Cloves garlic, roasted
• 1 1/2 Shallot, chopped  and roasted
• 2 Cloves roasted and ground
• 1 tsp Nutmeg
• 1  tsp Mace
• 2  tsp Cumin seeds, ground
• 2  tsp Coriander seeds, ground
• 1  tsp Cinnamon
• 1  tbsp Soy sauce

Instructions:

1. To make the Massaman curry paste, use a pestle and mortar to pound the dried chilies until you have a  fine powder, then, one at a time, add the lemongrass, galangal, lime zest, almonds, garlic, shallots, cloves, nutmeg, mace, cumin seeds, coriander seeds and cinnamon pounding the mixture until it becomes smooth before adding the next ingredient.
2. Once all of the ingredients have been incorporated, stir in the soy sauce.
3. To make the Massaman Gai, pour half of the coconut milk into a large heavy-bottomed frypan over medium heat and bring to the boil, stirring constantly.
4. Stir in the curry paste and cook for 2-3 minutes, or until the mixture is fragrant and thoroughly blended.
5. Add the cinnamon stick, star anise, almonds, cardamom pods and miso paste, then mix well.
6. Add the vegetable stock, tamarind cider and remaining coconut milk, and bring back to the boil.
7. Add the chicken, potato and shallots, then reduce to a simmer. Continue cooking until the chicken and potato are tender. Remove the chicken and potato and continue to simmer until the sauce thickens.
8. Return the chicken and potato to the pan and boil for 4-5 minutes, then serve.

Nutrients Per Serving:

Kilocalories 302 Kcal
Protein 23 g
Carbohydrate 15 g
Fat, total 17 g