Massaman Chicken Curry

Immerse yourself in the rich and aromatic flavors of Thailand with this Massaman Chicken Curry, a comforting dish that combines tender chicken thighs, creamy coconut milk, and an irresistible blend of spices. This easy-to-make recipe features soft chunks of potato, sweet onions, and crunchy roasted peanuts, all simmered in a fragrant Massaman curry paste infused with cardamom, cinnamon, and bay leaves. A touch of tamarind paste, fish sauce, and brown sugar balances the sweet, tangy, and savory flavors perfectly, making it a true crowd-pleaser. Serve this luscious curry over fluffy jasmine rice and garnish with fresh lime slices for a vibrant, restaurant-quality meal at home. Perfect for weeknight dinners or a special occasion, this Massaman Chicken Curry is a delightful fusion of rich textures and bold, authentic flavors.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 2 medium Potatoes (peeled and cubed)
• 1 large Onion (sliced)
• 3 tablespoons Massaman curry paste
• 400 ml Coconut milk
• 200 ml Chicken stock
• 50 grams Peanuts (unsalted, roasted)
• 2 teaspoons Tamarind paste
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 2 tablespoons Vegetable oil
• 1 piece Cinnamon stick
• 3 pods Cardamom pods
• 2 leaves Bay leaves
• 1 piece Lime (sliced, for garnish)
• 4 servings Jasmine rice (cooked, for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Step 3

Add the Massaman curry paste and sauté for 1-2 minutes until fragrant.

Step 4

Add the cinnamon stick, cardamom pods, and bay leaves, stirring to coat with the curry paste.

Step 5

Pour in the coconut milk and chicken stock, stirring to combine.

Step 6

Add the chicken pieces to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer.

Step 7

Add the cubed potatoes and sliced onion to the pot. Stir to combine.

Step 8

Cover and let simmer on low heat for about 20-25 minutes or until the chicken is cooked through and the potatoes are tender.

Step 9

Stir in the tamarind paste, fish sauce, and brown sugar. Taste and adjust seasoning as needed.

Step 10

Add the roasted peanuts and simmer for another 5 minutes to allow the flavors to meld.

Step 11

Remove the curry from heat, discard the cinnamon stick and bay leaves, and let it rest for 5 minutes.

Step 12

Garnish with lime slices and serve hot with jasmine rice.

Nutrition Facts

Serving size	2296.4 grams (2296.4g)

Amount per serving	% Daily Value*
Calories	3024

Total Fat 114.40g	147%
Saturated Fat 24.30g	122%
Polyunsaturated Fat 16.80g
Cholesterol 557mg	186%
Sodium 3760mg	163%
Total Carbohydrate 326.20g	119%
Dietary Fiber 17.60g	63%
Total Sugars 59.70g
Protein 178.60g	357%

Vitamin D 0IU	0%
Calcium 348mg	27%
Iron 15mg	83%
Potassium 3585mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 23.4%

Carbs: 42.8%