Mussaman Gai

A smooth, velvety sauce coating tender chicken pieces and potatoes infused with sweet spices. The aroma of cinnamon and star anise blends with rich coconut for a deep, comforting finish.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 904
• Protein: 43 g
• Carbs: 41 g
• Fat: 66 g

Ingredients

• 800 g Chicken leg ( boneless and cut into large chunks )
• 400 g Potato ( peeled and cut into 3cm cubes )
• 400 ml Coconut milk
• 3 tbsp Thai curry paste massaman
• 1 piece Yellow onion ( cut into wedges )
• 40 g Peanut ( roasted )
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( chopped )
• 1 tbsp tamarind paste
• 1 piece Cinnamon stick
• 2 piece star anise
• 4 piece cardamom ( whole )
• 2 tbsp Peanut oil

Instructions

1. Preparing the base

   In a sauté pan, heat the peanut oil. Brown the chicken pieces on all sides until the skin is well-colored. Set the meat aside.

2. Roasting the paste

   Pour half of the coconut milk into the pan. Reduce over high heat until the oil separates from the liquid. Add the massaman curry paste and stir vigorously to roast it until the aromas fill the kitchen.

3. Simmering

   Return the chicken to the pan. Add the remaining coconut milk, potatoes, onion, cinnamon, star anise, and cardamom. Add a little water if necessary to cover. Simmer covered until the potatoes are tender and the meat falls off the fork.

4. Final seasoning

   Stir in the palm sugar, fish sauce, and tamarind paste. Add the peanuts. Taste: the sauce should balance salty, sweet, and a touch of acidity. Reduce uncovered for a few minutes until the sauce coats the back of a spoon.

Chef's tips

• Don't skip the step where the coconut milk 'cracks' (oil separates), that's when the paste's aromas truly release.
• If the sauce is too thick, thin it out with a little water or broth.
• Massaman is even better reheated the next day, once the flavors have fully infused into the potatoes.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.