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Massaman Chicken Curry Recipe

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A rich and fragrant Massaman-style chicken curry made with coconut milk, warming spices, tender potatoes, and a fresh squeeze of lime. Perfect served over rice with fresh herbs and chillies.

Ingredients

  • 1 red onion, chopped
  • 3 mild red chillies, roughly chopped
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp white pepper
  • 3 cloves garlic, peeled
  • 2 tsp lemongrass paste
  • 1 tsp minced ginger
  • 1 tsp shrimp paste
  • 3 tsp fish sauce
  • 1 tsp light brown sugar
  • Small bunch fresh coriander (cilantro) stalks
  • 1/2 tsp salt
  • 2 tbsp oil
  • 1.5 tbsp cornflour (cornstarch)
  • 800 g skinless, boneless chicken thigh fillets, chopped into bite-size chunks
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 360 ml chicken stock
  • 400 g coconut milk
  • 500 g baby new potatoes
  • Juice of 1 lime
  • Boiled rice, for serving
  • Chopped fresh coriander (cilantro), for serving
  • Chopped red chillies, for serving
  • Lime wedges, for serving
  • Marinated red onions, for serving

Instructions

  1. Place the onion, chillies, coriander, cumin, cinnamon, white pepper, garlic, lemongrass, ginger, shrimp paste, fish sauce, brown sugar, coriander stalks, and 1/2 tsp salt into a food processor. Blend into a smooth paste and set aside.
  2. Heat the oil in a large pan. Toss the chicken with the cornflour, 1/4 tsp salt, and black pepper.
  3. Fry the chicken over high heat for about 5 minutes, turning once, until sealed and lightly browned.
  4. Reduce the heat to medium and add the prepared spice paste. Stir well to coat the chicken and cook for 2 minutes.
  5. Add the chicken stock and coconut milk. Stir well, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer.
  6. Add the potatoes, stir, and cover with a lid slightly ajar. Cook for 30 minutes.
  7. Remove the lid, stir, and continue cooking for 15 minutes until the potatoes are tender and the sauce has thickened slightly.
  8. Stir in the lime juice.
  9. Serve over boiled rice and garnish with coriander, chopped chillies, lime wedges, and marinated red onions if desired.

Notes

  • Adjust the number of chillies to suit your preferred spice level.
  • Fresh lemongrass can be used in place of lemongrass paste.
  • Chicken breast may be substituted for chicken thighs, though thighs remain juicier.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • The curry often tastes even better the next day as the flavors develop.

Nutrition

Find it online: https://yumfamilyrecipes.com/massaman-chicken-curry-recipe/