Massaman Chicken or Beef – CrockPot Express or Instant Pot
Ingredients
500 Grams chicken breasts cut into pieces, or use Chicken Thighs, or 500 Grams Braising Steak
3 Tablespoons massaman curry paste
1 can coconut milk (Put this in the freezer for half an hour to separate cream and water)
3 large potatoes peeled and cut into quarters
1 medium onion sliced
A Handful of whole cashews or peanuts
2 teaspoon fish sauce
2 Tablespoons Brown sugar or 2 circles of palm sugar
1 teaspoon lime leaves
2 teaspoons Tarmarind Paste
Pot in Pot Rice:
1 cup Rice rinsed and drained
1 cup water
1 teaspoon salt
Instructions
Add rinsed rice, water and salt to a stainless steel bowl and keep aside. (For cooking the rice on top of the curry in the instant pot)
Separate the coconut cream and watery portion of the coconut milk and keep aside. (This separates easily after bring in the freezer for half an hour)
Turn the Instant Pot to Saute mode. Add the Onion, saute for 2 mins. Add Massaman curry paste and saute for 60 seconds.
Add chicken or Beef and mix well with the curry paste. Add potatoes, onions, cashews, lime leaves, tamarind, fish sauce, sugar and salt. Add the separated water from the coconut milk and stir everything well.
Place the stainless steel bowl with the rice in it on top of the curry in the instant pot.
Close the Instant Pot lid with pressure value to sealing. Cook on manual/pressure cook (High) for 5 mins followed by 10 minute natural pressure release for Chicken. Or 25 Minutes for Beef, followed by 10 minutes natural release.
Open the Instant Pot, take out the rice bowl (Careful as this is hot).
Stir in the coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.
Enjoy hot over steamed rice.
I often add one finely chopped Chili into the pot when cooking
