Massaman Curry

Active Time:  15 Minutes Total Time:  30 Minutes Yield:  Serves 4 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. RECIPE INGREDIENTS 1 tablespoon cooking oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon chopped fresh ginger 1 teaspoon Chinese five spice powder 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1 teaspoon salt 1 cup canned low-sodium chicken broth or homemade stock 1/2 cup canned unsweetened coconut milk or heavy cream 1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces 1/2 cup chopped peanuts 1/2 pound plum tomatoes (about 4), cut into wedges 3 tablespoons chopped cilantro

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DIRECTIONS 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. Menu Suggestion For this curry, steamed white rice is the only accompaniment you need Nutrition Facts per Serving Yield: Yield:  Serves 4 Calories: 428 Fat. Total: 20g Fiber: 4g Carbohydrates, Total: 20g Sodium: 737mg % Cal. from Fat: 42% Cholesterol: 87mg Protein: 43g