Massamon Recipe

Toast the Spices

In a dry skillet over medium heat, add coriander seeds, cumin seeds, cinnamon stick, cardamom pods, cloves, and dried red chilies. Toast for about 3-5 minutes until fragrant, stirring frequently. Remove from heat and let cool.

Grind the Spices

Once cooled, transfer the toasted spices to a spice grinder or mortar and pestle. Grind into a fine powder. Set aside.

Sauté the Onions

In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the sliced onions and sauté until they become translucent, about 5 minutes.

Add Chicken

Add the boneless chicken thighs to the pot, and cook until they are no longer pink, about 5-7 minutes.

Incorporate the Spices

Stir in the ground spice mixture, and cook for 1-2 minutes until the chicken is well-coated and fragrant.

Add Coconut Milk and Water

Pour in the coconut milk and water, and bring to a gentle simmer.

Add Potatoes

Add the diced potatoes to the pot. Stir well and let it simmer for about 20 minutes, or until the potatoes are tender.

Season the Curry

Stir in the fish sauce and brown sugar. Adjust seasoning to taste if necessary.

Serve

Remove from heat and serve hot with rice or bread, garnished with fresh herbs if desired.