The curry adventure continues …
Before we shift gears and start thinking about roasted turkeys and holiday baking next week, it seemed only fitting to follow-up curried fowl with a little curried cow. It was a lot of fun sharing the Basic Chicken Curry recipe and my notes from the curry class with you last week. For someone raised on a farm in Missouri making curry in my own kitchen still doesn’t feel natural or instinctive, but I’m learning to trust it.
Massaman was the flavor profile I was eager to replicate at home. While doing research I struggled to find a consensus on massaman, including brand of spice paste, and I was reluctant to scour specialty markets for obscure ingredients. After all, I wanted a recipe I could share—something anyone could put together from their local grocery store.
I call this massaman style because it closely resembles massaman, but includes adjustments for convenience. As much as I think you’ll like this recipe just as it is, don’t be shy about customizing the spice as you see fit—spicier, sweeter, earthier, you get the idea. The mix of vegetables is only limited by your imagination, or whatever might be in your crisper. I suggest keeping the amount of vegetable add-ins to around five cups in total so there will be plenty of sauce to cover everything.
In this spice mix, the clove and cinnamon are a little more forward, yet still well grounded with cumin and coriander. Chuck tender roast, also known as beef chuck mock tender roast, is an ideal cut for this low and slow method with its deep, beefy flavor and meltingly tender finish. If you cannot find a chuck tender roast, regular boneless chuck roast works as well—just cut away excess fat from the meat to create lean, bite-sized pieces. Serve with cilantro rice to soak up every last drop of curried sauce and enjoy!