Last updated on November 19th, 2024 at 01:33 pm
This one-pot chicken massaman curry is a Thai-style curry with fork-tender chicken in a thick and rich sauce. It is a comforting and tasty dish made in one pan.
Would you like to make the top ranked most delicious Thai dish?
You might be thinking about Massaman curry now. And yes, you would be able to make it in the comfort of your own kitchen. Enjoy it with your family as we do. Those warming, aromatic fresh and dry spices flavours the chicken, potatoes, carrots in a rich, creamy coconut curry sauce.
Like everyone who goes or went on a trip to Thailand and had the Thai culinary experience, when you go home you want to recreate those dishes.
How I long for a nice bowl of massaman curry over a bowl of rice. I guess it is infectious that my child craves for it too. Amon likes it because it is not spicy. So, to make life more bearable I make a pot of massaman.
This recipe is not authentic but adapted from a friend’s recipe which I remember from watching her cook massaman. It was more of eyeball the ingredients and taste as you go along until you find it is almost similar to the flavours of Thailand with an Indian-spice twist.
Massaman is a stew which tastes better after the flavours have melded and have become friends over night. This dish is guaranteed tastier the day after it is made. Heat it and serve with a bowl of rice. Yes, a bowl of rice even though it already has creamy potatoes added in.
Why you’ll love this massaman curry chicken
1. One-pan dish – what more can you ask for if you only have one pan to clean up?
2. Versatile – don’t have chicken? Swap it with beef or tofu but because this dish is said to have originated from the South of Thailand where it is predominantly Muslim, it is not common to find a pork version of the dish.
3. Easy – there is no shame in using store-bought curry paste for ease, when in Thailand, curry pastes are available in local markets as well as supermarkets which makes cooking massaman easier
What is massaman curry?
Massaman curry is a mild Thai curry which has a thicker and richer sauce than the beloved red and green curries.
Massaman curry paste is milder and sweeter than other Thai curries. In addition to Thai spices such as galangal, coriander roots, shallots, lemongrass, chillies, and garlic, dry spices like cumin, coriander, cinnamon, cardamom and cloves are added to make a paste.
This massaman is made with chicken, potatoes, carrots and cashew nuts which are stewed in a curry paste and coconut milk.
Ingredients
Bone-in chicken – We used drumsticks and thighs in this recipe. If you want you can use beef or tofu and root vegetables.
Coconut milk – Use coconut milk in a carton. I normally use a Thai brand to make this curry.
Massaman paste – Store-bought massaman paste from Maesri or Maeploy were tried with the same recipe.
Palm sugar – Added for sweetness. Substitute with brown sugar or granulated sugar if not available.
Tamarind juice or pulp
Nuetral cooking oil
Potatoes – It is best to choose waxy potatoes as they will not overcook easily.
Carrots – We add carrots for more depth and flavour.
Bay leaf
Cashew nuts – Peanuts are more traditional in Thai massaman but we prefer cashews for availability mostly as well as the added creaminess it lends to the dish.
Fish sauce – Taste the curry first before adding fish sauce because some pastes could be saltier than others.
How to make massaman curry
1. Place a pan on medium heat, add cooking oil and massaman paste. Saute for 30 seconds to a minute or until the paste is fragrant.
2. Add half of the coconut milk. Stir to incorporate.
3. Add the chicken, coat with the sauce.
4. Pour enough water to cover the chicken.
5. Add the rest of the coconut milk.
6. Add the palm sugar, tamarind juice, bay and fish sauce. Simmer for 20 minutes.
7. Add the vegetables and cook for 10 to 15 minutes or until the vegetables are tender.
8. Season and adjust to taste.
9. Serve with steamed rice. Enjoy.
How to serve mussaman curry?
It is often served with steamed Jasmine rice. It could also be enjoyed with roti, naan or steamed vegetables.
Watch how to make this cottage cheese dip
If you prefer to learn by watching, you can find a video of this recipe on Youtube.
Try these chicken and pork stew recipes next
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Let’s get cooking!
Massaman Curry Chicken Recipe
Ingredients
- 1 tbsp cooking oil
- 4 tbsp massaman curry paste
- 1 cup coconut milk
- 500 grams chicken thighs and drumsticks bone-in, skin-on
- 1-2 tbsp palm sugar chopped or sliced
- 1-2 tbsp tamarind juice or pulp
- 1 bay leaf
- 1 tbsp fish sauce as needed
- 150 grams waxy potatoes cut in chunks
- 100 grams carrots cut in chunks
- 1/2 cup cashew nuts toasted
Instructions
- Place a pan on medium heat, add cooking oil and massaman paste. Saute for 30 seconds to a minute or until the paste is fragrant.
- Add half of the coconut milk. Stir to incorporate.
- Add the chicken, coat with the sauce.
- Pour enough water to cover the chicken.
- Add the rest of the coconut milk.
- Add the palm sugar, tamarind juice, bay and fish sauce. Simmer for 20 minutes.
- Add the vegetables and cook for 10 to 15 minutes or until the vegetables are tender.
- Check the seasoning and adjust to taste.
- Serve with steamed rice. Enjoy.
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