Go Back
Massaman Curry Chicken

Massaman Curry Chicken Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs
  • 2 tbsp massaman curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, sliced
  • 2 medium waxy potatoes (about 12 oz), peeled and cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ⅓ cup roasted unsalted peanuts
  • 1 cinnamon stick
  • 2 star anise pods
  • 3 green cardamom pods, lightly crushed
  • 1 bay leaf
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp tamarind paste (or lime juice)
  • 1 tbsp neutral oil
  • ½ cup water
  • Salt, to season

Method
 

  1. Heat oil in a large pot over medium-high heat. Season chicken thighs with salt and sear for 3 minutes per side until golden. Remove to a plate.
  2. Lower heat to medium, add onion and cook 5 to 6 minutes until soft. Stir in garlic, ginger, curry paste, cinnamon, star anise, cardamom, and bay leaf; cook 90 seconds.
  3. Pour in a splash of coconut milk to deglaze, then add the rest of the coconut milk, water, potatoes, and chicken. Bring to a gentle simmer, cover, and cook 20 to 25 minutes.
  4. Remove whole spices, then stir in fish sauce, brown sugar, tamarind paste, and peanuts. Simmer uncovered 5 minutes to thicken slightly.
  5. Ladle over steamed jasmine rice, top with extra peanuts and cilantro, and serve hot.

Notes

If you want to prep ahead, the curry base (without the chicken and potatoes) can be made a day in advance and stored in the fridge. Warm it up, then add the chicken and potatoes and simmer fresh. Let the curry rest off the heat for 5 minutes before serving so the sauce settles into itself.