Hi, Ray here again.
I was given a big sachet of Massaman curry paste some time ago and have been working my way through the contents. I’ve still got some of the paste and I checked out the Massaman curry recipes from the Curry Focus range of curry recipes to see what I could try next.
And I spotted the Massaman Chickpea Curry recipe that looked really simple to make.
This is a really fast curry to make, apart from the overnight soaking of the chickpeas, and the preparation and cooking time is only about 30 minutes.
I started to cook the curry when the dinner guests arrived and served it up half an hour later. As I guessed earlier, this is a really simple curry to make.
I served up the Massaman Chickpea Curry on a bed of basmati rice and the eager diners happily got stuck into the curry.
The potatoes and chickpeas were well cooked and the curry was really tasty.
And it was also really hot – probably the hottest curry that I’ve made from the Curry Focus recipes.
The heat level was simply too high for two of the diners. The heat level could be lowered by missing out one, or both, of the fresh chillies and only using one tablespoon of Massaman curry paste instead of the two tablespoons that the recipe calls for.
There is a lot of liquid in this curry and this could be reduced by turning up the heat a little.
Despite the heat level, the Massaman Chickpea Curry got a score of 7.5 out of 10 with a heat/spice rating of “Very Hot”.
In my opinion, this is a great Massaman curry that you really should try if you like a hot and tasty curry.
