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!
I don't even care that the weather is getting warmer here, even though it's spring it's still curry weather! I absolutely love curry, it's such a favourite for a hearty weeknight meal, or for a dinner party, so if you're looking for a creamy chicken massaman curry recipe, look no further, I got your back boo! This is one of my go-to recipes when I need something super easy to make!
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. So in that sense, this is a healthier curry recipe!
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 I have adapted the quantities to feed up to 10 people before!
It is perfect for cozy 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.
Recipe Tips - Chicken Massaman Curry
What ingredients are in the marinade?
There are only a handful ingredients that go into the marinade for this chicken curry. You will need to marinate the chicken for around 1 hour to allow for the flavours to enhance. I suggest you can do this in the morning, then come home to cook it later in the evening.
For the marinade you'll need;
- Chicken - I use chicken thighs as I think they have more flavour, but chicken breast also works. Chicken should be cut into bite-sized pieces.
- Massaman curry paste - we've always used the Maesri brand, and we love it. It's easy to find in Asian grocery stores, online or at most supermarkets here in Australia. This curry paste is really not spicy. You'll need a 114g tin (a 4oz tin, the small ones)
- Lemongrass - I cheat and use the Gourmet Garden lemongrass. It's way easier than cutting fresh lemongrass and I find it less wasteful.
- Ginger - pro tip, freeze your ginger with the skin on, then you'll find it is SO much easier to grate!
- Fish sauce - I don't really have a substitute for fish sauce if you're allergic then you can probably omit it.
- Garlic - fresh, that has been minced or very finely cut.
How to Cook Chicken Massaman Curry
When I first found this recipe, it called for a slow cooker, but I am kind of anti slow cooker so I opted for the stove top version. I use my large Dutch Oven and set it to a simmer over medium to low heat.
It'll take between 1-2 hours to cook, the key to knowing when it's ready is when the curry really starts to thicken. The sweet potato breaks down giving it a really gorgeous, smooth texture.
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 arrowroot or cornflour. I personally don't think it needs thickening agents though I prefer to rely on the sweet potato to thicken the curry.
How to Serve A Chicken Massman Curry
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! It will keep in the fridge for about a day, so any leftover curry would be perfect for lunch the next day.
Personally I haven't frozen this curry before so cannot comment on how well it would do in the freezer.
Happy cooking, and remember to tag me on instagram if you've made this curry recipe, and make sure to leave a review and a star rating! I love seeing your creations!!
Georgie x x
📖 Recipe
Chicken Massaman Curry
Ingredients
- 4 chicken thighs approximately 0.9lb/450g
- 2 tablespoon lemon grass minced
- 2 garlic cloves crushed
- 2 tablespoon ginger fresh grated
- 2 tablespoon fish sauce
- 4 oz (114g tin) massaman curry paste
- 1 cup chicken stock
- 14 oz (400ml) coconut milk 1 tin
- 15 oz (400g) sweet potato diced (approximately 1 large or 2 small)
- 1 carrot diced
- 2 teaspoon olive oil
- cilantro garnish when serving
- naan to serve
- jasmine rice to serve
Instructions
- 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 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
Nutrition
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Want more comfort food recipes?
- You can't go wrong with a lamb ragu with pappardelle.
- This vegetable coconut curry is our favourite vegetarian recipe.
- Nothing says comfort food like lamb shepherd's pie.
- Sticky beef bourbon ribs for the win!
Jeana says
I tried this recipe after having Thai Massaman Curry for the first time at a local restaurant.
In short, this was amazing! (Even better than the restaurant!) Thank you so much, Georgie. So
glad I found your blog! Looking forward to trying more of your recipes!
Eve says
So good! A recipe I keep coming back to.
Georgie says
Thanks Eve, glad you loved it!
Jenni says
I made this for dinner last night and it was SO GOOD! It was easier than I thought and tasted so amazing! We will be enjoying this all the time, now!
Georgie says
so glad you loved it Jenni! thank you for the feedback x
Kimberly says
One of my all-time favorites, this curry not only looks delicious but it's PACKED with so much flavor!
Georgie says
it is really a gorgeous dish! I love how creamy it is!
Danielle Wolter says
oh my, this has just won me over! I absolutely love all curry dishes and this sounds just incredible!
Georgie says
thank you Danielle, it's so lovely and great for a crowd!
Corina Blum says
This is really delicious and I love the colour in that sauce! I am always trying new curry recipes and will definitely be making this again.
Georgie says
thank you Corina, the colour is gorgeous and definitely tastes as good as it looks!
Dannii says
This is one of my favourite curries to order and make. So creamy.
Georgie says
it's so so good isn't it!
Alexandra says
Delicious! What a lovely, vibrant colour and flavour this curry has.
I look forward to making it frequently!
Georgie says
thanks Alexandra, its so vibrant and healthy!
Maayke says
I could eat curry every day! Can I use a normal potato instead of sweet potato?
Georgie says
It's so delicious, I haven't tried it with regular potato yet, but I can imagine it wouldn't have the same sweet flavour and probably wouldn't break down as much as sweet potato! Definitely willing to give it a go though!
Kelsie | the itsy-bitsy kitchen says
I love curries sososo much! I need to try this one! And I'm with you; the older I get the more I realize that life is too short not to let go of expectations and just be happy 🙂
Georgie says
Yes totally agree! love that mentality! happiness is also better than perfection! thanks Kelsie 🙂
Eva Tweedie says
Yum! This looks delicious, I will definitely give this a try. Also, I love the color of your dutch oven. 🙂
Georgie says
Yess please do! let me know how it turns out! I also love the blue, it was a tough decision between the blue or fire orange!
Echo says
I sent this link to my hubby and his excitement was palpable. I think I know what I'm making this weekend.
Georgie says
fantastic! let me know how it went 🙂
Marlynn | UrbanBlissLife says
Ooh this looks soooo good and perfect for this fall weather!
Georgie says
Thanks Marylnn! It is great for the cooler months!
Milena | Craft Beering says
Looks really good Georgie! I love my curries on the soupy side too, I will try this chicken massaman. Pinned.
Georgie says
Thanks Milena! It is truly one of my favs, and really easy to make! added bonus 😉