Chicken Massaman Curry

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

Step: 1

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.

Step: 2

Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Per Serving: 690 calories; protein 38.1g; carbohydrates 47.3g; fat 41.2g; cholesterol 73.3mg; sodium 1220.7mg.

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