India Massaman Curry

India Massaman Curry
Servings: 4 Prep 15 mins Cook 29 mins

Ingredients

  • 1 cup jasmine rice
  • 3/4 teaspoon salt, divided
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch bias slices
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric (optional)
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 tablespoon balsamic vinegar
  • 1 can (13.5 oz.) light or regular coconut milk
  • 2 tablespoons packed brown sugar
  • 1 large baking potato, peeled and diced into 3/4-inch cubes
  • 1/4 cup roasted unsalted peanuts
  • 1 cinnamon stick
  • Fresh cilantro, chopped

Make It

1. In a small, lidded pot, bring rice, 1/4 ts. salt, and 2 cups water to a boil. Reduce heat to a simmer and cook according to package directions. Remove from heat and keep covered.

2. Meanwhile, heat oil in a large saute pan over medium heat. Add onion and cook 5 to 7 minutes, until translucent. Add chicken, ginger, garlic, cumin, turmeric (if desired), cayenne, cardamom, and cloves; cook 2 minutes, stirring frequently. Stir in vinegar, scraping bottomm of pan. Add in coconut milk, brown sugar, potato, peanuts, and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, until potato is cooked. Stir in remaining 1/2 tsp. salt.

3. Ladle curry over rice. Garnish with chopped cilantro, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 513, Fat, total (g): 24, chol. (mg): 78, sat. fat (g): 7, carb. (g): 39, fiber (g): 2, pro. (g): 34, sodium (mg): 521, Percent Daily Values are based on a 2,000 calorie diet.