So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best. Plus: More Chicken Recipes and Tips
How to Make It
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.
Serve With
For this curry, steamed white rice is the only accompaniment you need.
Suggested Pairing
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Aggregate Rating value: 4
Review Count: 4758
Worst Rating: 0
Best Rating: 5
Author Name: Adam Chandler-Renfro
Review Body: Whomever came up with this recipe, wouldn't know a mussiman curry if it was thrown at them.
Review Rating: 1
Date Published: 2016-08-27
