This chicken massaman curry is so simple to make, and tastes absolutely delicious. Slow cooked, creamy, spicy (ish) tender curry, served up with rice and naan. This is winter comfort food at its best! Oh and it’s refined sugar free!
This recipe was originally one I posted last year, back when I had my old “healthy” blog. I love how I called it a healthy blog when really half my posts weren’t, and I was posting healthy food, and kinda hating it!
If you didn’t know, we switched up things at the end of January this year and The Home Cook’s Kitchen was born. And let’s be honest, writing about cocktails, desserts and delicious meals for entertaining is WAY more fun!!
To cut a long story short, my old blog was trying to keep my accountable for fitting into my wedding dress. Reality was, I didn’t, three days before my wedding, and I couldn’t have given a shit. I was just too busy eating ALL the food, and celebrating Christmas because #priorities.
It’s funny how your views change as you get older. I thought I had to eat a certain way and go to the gym to be happy. But nothing makes me happier actually now, than enjoying my food (and my wine), and sharing it with friends and family and all you guys! nawwwww.
I did however stumble across this recipe when I was looking for some healthier dinners a while back, and I absolutely adore this chicken massaman curry. It is one of our favourites to cook. I actually made this for about 10 people for my birthday earlier this year, and it was an absolute hit!
The original recipe came from Sarah Wilsons Vietnamese Curry recipe from her book ‘I Quit Sugar’, and it’s a healthier comfort meal without all the added crap from store bought sauces.
The recipe itself is actually really easy and simple. And it can feed a crowd. Usually this recipe makes enough for Adam and I plus one lunch, but as I mentioned earlier, I have adapted the quanities to feed up to 10 people before!
It is perfect for cosy winter and fall gatherings. Candles, a bottle of red, some fun board games, and a big hearty helping of curry. OMG YASS!
Even if you’re looking for an easy weeknight meal for the family, this recipe is perfect.
Here are some recipe notes though for this chicken massaman curry:
- The original recipe was for a slow cooker, but shock horror, I don’t have one. So I adapted it to a stove top, dutch oven recipe and reduced the cooking time.
- I opted leave out the thickening agents. As a personal preference I prefer a slightly runnier curry and thought the cornflour gave it a different flavour. If you cook it long enough, the sweet potato breaks down into a mash and thickens it anyway.
- I use store bought lemongrass in a tube because I’m lazy and find I waste too much if I actually use fresh.
- The curry paste we use the Maesri brand. You can get it online, or you can find it in Asian grocery stores. We haven’t used any others because I love this brand so much.
- I don’t add any sugar or stevia to this recipe as I like how it tastes without. The sweet potato adds the sweetness, as does the coconut milk.
- When cooking, keep adding stock or coconut milk if you want a runnier curry. If you wanted a thicker curry, add a thickening agent such as arrow root or cornflour.
- Prep time includes 60 minutes to marinade chicken
- Serve with brown rice, or wild rice, or jasmine rice, or any rice really. We also love it with our homemade za’atar naan bread!
Happy cooking, and enjoy the rest of your week!! Remember, if you make any of our recipes, tag us on instagram @thehomecookskitchen! We’d love to see your work!
Chicken Massaman Curry
- 4 chicken thighs approximately 0.9lb/450g
- 2 tbsp lemon grass minced
- 2 garlic cloves crushed
- 2 tbsp ginger fresh grated
- 2 tbsp fish sauce
- 4 oz massaman curry paste 1 tin
- 1 cup chicken stock
- 14 oz coconut milk 1 tin
- 15 oz sweet potato diced (approximately 1 large or 2 small)
- 1 carrot diced
- 2 tsp olive oil
- cilantro garnish when serving
- naan to serve
- jasmine rice to serve
Cut chicken into bite size pieces
Combine chicken, lemongrass, ginger, fish sauce, garlic and 2 tablespoons of curry paste in a large bowl. Mix well and marinade for 30-60 minutes.
Heat olive oil in a large fry pan or crockpot.
Add chicken and remaining curry paste and fry off until chicken is lightly browned - about 5 minutes
Add stock and coconut milk and stir until combined. Then add carrot and sweet potato.
Bring to the boil, the simmer partially covered for 45-60 minutes or until carrot and sweet potato are cooked. I tend to simmer covered for half the cooking time, then uncovered for the other half. If it's getting too thick, place the lid back on for remaining cooking time.
Serve with jasmine rice, naan and a garnish or cilantro
Join the Discussion – what are your favourite comfort meals to cook?
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