Massaman Curry

RECIPE INGREDIENTS

1 tablespoon cooking oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon chopped fresh ginger

1 teaspoon Chinese five spice power

1 teaspoon ground cumin

1/4 teaspoon cayenne

1/4 teaspoon turmeric

1 teaspoon salt

1 cup canned low-sodium chicken broth or homemade stock

1/2 cup canned unsweetened coconut milk or heavy cream

1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces

1/2 cup chopped peanuts

1/2 pound plum tomatoes (about 4), cut into wedges

3 tablespoons chopped cilantro

DIRECTIONS

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.

Nutrition Facts per ServingYield: Serves 4

Calories: 428 Fat. Total: 20g
Carbohydrates, Total: 20g Cholesterol: 87mg
Sodium: 737mg Protein: 43g
Fiber: 4g % Cal. from Fat: 42%
Fat, Saturated: 0g