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Massaman Chicken

Use prepared massaman curry paste to speed up the preparation of this nuanced dish.
From: bonappetit.com SERVES 8

1 tablespoon vegetable oil
1 4–4½-lb. chicken, cut into 10 pieces
Kosher salt
4 medium Yukon Gold potatoes (about 1½ lb.), quartered
2 medium red onions, cut into wedges
¾ cup Massaman Curry Paste
12 oz. Belgian-style wheat beer
4 13.5-oz. cans unsweetened coconut milk
2 cups low-sodium chicken broth
½ cup fish sauce (such as nam pla or nuoc nam)
¼ 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)

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, 1–1½ 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.

Massaman Curry Paste

MAKES ABOUT 1 CUP

12 dried bird chiles
11 cloves garlic, peeled
3 lemongrass stalks, tough outer layers removed, thinly sliced
1 medium shallot, thinly sliced
1 1½” piece peeled galangal or ginger, thinly sliced
1 tablespoon vegetable oil
6 whole cardamom pods
6 whole cloves
1 1” piece cinnamon stick
2 tablespoons coriander seeds
2 teaspoons cumin seeds
½ cup cilantro root and/or stems
¼ cup salted, dry-roasted peanuts
½ teaspoon ground nutmeg
½ teaspoon ground turmeric
½ teaspoon kosher salt
Special Equipment
A spice mill or a mortar and pestle

Preheat oven to 350°. Soak chiles in warm water in a small bowl 15 minutes; drain and pat dry.

Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, until fragrant and chiles are golden brown, 6–8 minutes. Let chile mixture cool.

Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat until fragrant, about 2 minutes; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle.

Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.

Do Ahead: Paste can be made 1 month ahead. Cover and chill, or freeze up to 6 months.