Massaman Chicken

By johnwhorfin

Ingredients

• 1 tablespoon vegetable oil
• 1 4–4 1/2-pound chicken, cut into 10 pieces
• Kosher salt
• 4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered
• 2 medium red onions, cut into wedges
• 3/4 cup prepared massaman curry paste
• 12 ounces Belgian-style wheat beer
• 4 13.5-ounce cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1/2 cup fish sauce
• 1/4 cup fresh lime juice
• 1 tablespoon palm or light brown sugar
• 1 teaspoon red chile powder
• Freshly ground black pepper
• Cilantro sprigs, fried shallots, and cooked rice (for serving)

Details

Servings 8
Preparation time 45mins
Cooking time 165mins
Adapted from epicurious.com

Preparation

Step 1

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.