Chicken Massaman Curry with Chickpeas

Name: Chicken Massaman Curry with Chickpeas
Total time: 7200 s
Yield: Serves 5 servings
Ingredients: 120 grams (about 1/2 cup) prepared massaman curry paste; 4-5 whole cloves (optional, use if you have them); 1 teaspoon Indian turmeric powder (optional, use if you have it); 1.1 pounds (500 grams) boneless, skinless chicken breast, cut into large cubes; 2 bone-in chicken thighs (use whole pieces; you can also use drumsticks with thighs); 6 chicken wings (wingettes); 4-5 Thai chili peppers; 1 large shallot (use more if you have them); 1 large yellow onion (use more if you have them); 120 grams (about 2/3 cup) dried chickpeas; 1 teaspoon sea salt flakes; 1 tablespoon fish sauce; 1 piece palm sugar; 1 box (250 grams, about 1 cup) coconut milk

iiws @iiwsiiwscooking

I had some massaman curry paste but no potatoes or peanuts, so I used chickpeas instead.

iiws @iiwsiiwscooking

I had some massaman curry paste but no potatoes or peanuts, so I used chickpeas instead.

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Ingredients

1 1/2 hours

Serves 5 servings

120 grams(about 1/2 cup) prepared massaman curry paste
4-5whole cloves (optional, use if you have them)
1 teaspoonIndian turmeric powder (optional, use if you have it)
1.1 pounds (500 grams)boneless, skinless chicken breast, cut into large cubes
2bone-in chicken thighs (use whole pieces; you can also use drumsticks with thighs)
6chicken wings (wingettes)
4-5Thai chili peppers
1large shallot (use more if you have them)
1large yellow onion (use more if you have them)
120 grams(about 2/3 cup) dried chickpeas
1 teaspoonsea salt flakes
1 tablespoonfish sauce
1 piecepalm sugar
1 box(250 grams, about 1 cup) coconut milk

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Steps

1 1/2 hours

1

Soak the chickpeas in water overnight.
2

After soaking, rinse the chickpeas and drain. You can remove the skins if you like, but it's optional.
3

Sauté the massaman curry paste with coconut milk until the oil separates. Add turmeric powder and cloves and continue to sauté.
4

When fragrant, add about 3 cups (700 grams) of water and the chickpeas. Bring to a boil, then add sea salt flakes. Stir to combine, cover the pot, turn off the heat, and let the chickpeas soften for about 30 minutes.
5

After 30 minutes, turn the heat to medium. When the curry comes to a boil, add the chicken (if using both bone-in and breast pieces, add the bone-in pieces first and cook for about 10 minutes before adding the breast). If the liquid is too low, add enough water to cover the chicken.
6

When the chicken starts to cook through, add the chili peppers, yellow onion, shallot, palm sugar, and fish sauce. Cook until the chicken is tender and the meat is starting to fall off the bone, then turn off the heat.
7

Serve with steamed rice, mixed grain rice, roti, or bread.