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Massaman Chicken
45 min
2 hr 45 min
8 servings
Steps
- Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.
- Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.
- Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1 1/2 hours.
- Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.
- DO AHEAD: Chicken can be made 2 days ahead. Cover and chill.
Originally published at Epicurious.com. Reproduced for personal collection.
