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two dishes of chicken massaman curry on grey board

Chicken Massaman Curry

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!
5 from 4 votes
Prep Time 1 hr 10 mins
Cook Time 1 hr
Total Time 2 hrs 10 mins
Course Main Meal
Cuisine Asian
Servings 4 people
Calories 779 kcal


  • 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


  • 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
Keyword Chicken Curry, Curry Recipe