two dishes of chicken massaman curry on grey board

Chicken Massaman Curry

4.6 from 10 votes
COURSE: Main Meal
KEYWORD: Chicken Curry, Curry Recipe
PREP TIME: 1 hour 10 minutes
COOK TIME: 1 hour
TOTAL TIME: 2 hours 10 minutes
SERVINGS: 4 people
CALORIES: 779kcal
AUTHOR: The Home Cook's Kitchen
Simple, sugar-free, slow cooked and sensational! This chicken massaman curry is a winner! Great for an easy weekday dinner, or to cook for the masses!


  • 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 (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 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 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


Calories: 779kcal | Carbohydrates: 65g | Protein: 27g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 104mg | Sodium: 1167mg | Potassium: 981mg | Fiber: 5g | Sugar: 9g | Vitamin A: 22175IU | Vitamin C: 7.3mg | Calcium: 135mg | Iron: 6mg
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