Name: Massaman Chicken Curry
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 10 pieces dried long chilies (seeds removed); 1 tsp white peppercorns; 2 tbsp lemongrass (sliced, tender part only); 1 tsp galangal (sliced); 2 pieces coriander roots (cleaned and chopped); ½ piece whole nutmeg (grated); 3 blades mace; 10 pieces whole cloves (spice); 10 cloves garlic; 1 stick cinnamon (about 5 cm / 2 inches); 5-6 pieces shallots (peeled); 10 pieces green cardamom pods; 3 tsp coriander seeds; 1 tsp cumin; 1 piece kaffir lime peel (optional, for aroma); 1 piece fresh ginger (about 2 cm / 1 inch); 1 tbsp shrimp paste (optional); 2 pieces chicken drumsticks (or bone-in chicken pieces); 200 g Massaman curry paste ((from above)); 475 ml thick coconut milk ((coconut cream)); 700 ml thin coconut milk ((or dilute 1 cup thick coconut milk with 2 cups water)); 2 pieces onions (sliced); 500 g potatoes (peeled and cubed); 200 g cashew nuts (plain roasted); 2 tbsp palm sugar; 1 pinch salt; ½ tbsp fish sauce; 4 tbsp tamarind paste

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There’s something magical about cooking a dish that transports you to another place, and that’s exactly what Massaman Chicken Curry does for me. The warm, spicy aroma wafts through the kitchen, making my mouth water in anticipation. It reminds me of my travels through Thailand, where I first discovered this incredible dish. The rich flavors of tender chicken, aromatic spices, and creamy coconut milk create a symphony of taste that feels both exotic and comforting. On a chilly evening, this curry becomes my go-to choice, offering warmth and a sense of home.

As I prepare for this culinary adventure, I can’t help but feel excited about the layers of flavors that will unfold. Combining fragrant spices with fresh ingredients is a process that feels almost meditative. Each step brings me closer to that rich, satisfying bowl of curry that has the power to bring everyone together around the table. Sharing Massaman Chicken Curry with friends and family creates a warm atmosphere, turning an ordinary meal into a celebration. It’s not just food; it’s an experience that I cherish and look forward to.

Recipe Snapshot

Total Time:
1 hr 20 mins

Prep Time:
30 mins

Cook Time:
50 mins

Difficulty:
Medium

Calories:
480 kcal

Protein:
25 g

Diet:
Gluten-Free, Low FODMAP

Fat:
30 g

Tools Used:
Wooden Spoon, Blender, Saucepan, Grater, Frying Pan, Peeler, Large Pot, Skillet, Mixing Bowl, Chef’s Knife, Baking Sheet

Why This Massaman Chicken Curry Stands Out

It’s Comforting

One of the reasons I adore Massaman Chicken Curry is its comforting nature. The combination of spices and creamy coconut milk makes it feel indulgent yet wholesome. It’s the kind of dish that wraps you in warmth, making it perfect for gatherings and family dinners.

Flavorful Layers

This recipe stands out with its rich blend of flavors. The chicken absorbs the spices beautifully, while the potatoes add a wonderful texture. Plus, the sweetness of the palm sugar and the tang of tamarind create a perfect balance that keeps you coming back for more.

Easy to Customize

Every cook has a unique approach, and that’s what makes this recipe so versatile. You can easily adjust the heat levels by adding more or fewer dried chilies, or even throw in your favorite vegetables. This adaptability makes Massaman Chicken Curry perfect for everyone!

Perfect for Meal Prep

Another thing I love is that this dish keeps well in the fridge. Making a big batch means I can enjoy it throughout the week. The flavors develop even more, making leftovers taste even better the next day.

Great for Any Occasion

Whether it’s a simple weeknight dinner or a special occasion, Massaman Chicken Curry fits the bill. It’s a crowd-pleaser that impresses without requiring hours in the kitchen. Just whip it up, and you’ll have everyone asking for seconds!

What You’ll Need for Massaman Chicken Curry

Gathering the right ingredients is essential when making Massaman Chicken Curry. Each component plays a significant role in creating that rich, complex flavor profile. The key players in this recipe include the robust spices, tender chicken, and creamy coconut milk, all working together to create an unforgettable dish. Let’s take a closer look at what you’ll need.

10 dried long chilies (seeds removed): A must for authentic heat.
1 tsp white peppercorns: Adds a subtle spice.
2 tbsp lemongrass (sliced, tender part only): Brings a refreshing citrus flavor.
1 tsp galangal (sliced): Similar to ginger but with a unique taste.
2 coriander roots (cleaned and chopped): Infuses earthiness.
½ piece whole nutmeg (grated): For warmth and depth.
3 blades mace: Adds a fragrant spice note.
10 whole cloves (spice): Imparts a sweet, aromatic flavor.
10 cloves garlic: Essential for a strong flavor base.
1 cinnamon stick (about 5 cm / 2 inches): Sweet and woody flavor.
5-6 shallots (peeled): Sweetness that balances spices.
10 green cardamom pods: Adds floral notes.
3 tsp coriander seeds: Essential for depth of flavor.
1 tsp cumin: Earthy and warm.
1 piece kaffir lime peel (optional, for aroma): Intensifies fragrance.
1 piece fresh ginger (about 2 cm / 1 inch): Adds warmth.
1 tbsp shrimp paste (optional): Enhances umami flavor.
2 chicken drumsticks (or bone-in chicken pieces): The star protein.
200 g Massaman curry paste: The flavor powerhouse.
475 ml thick coconut milk (coconut cream): Creaminess and richness.
700 ml thin coconut milk (or dilute 1 cup thick coconut milk with 2 cups water): For the perfect consistency.
2 onions (sliced): Adds sweetness and texture.
500 g potatoes (peeled and cubed): Hearty addition.
200 g cashew nuts (plain roasted): Creamy texture and flavor.
2 tbsp palm sugar: Sweetens the dish.
1 pinch salt: Enhances all the flavors.
½ tbsp fish sauce: Adds depth and saltiness.
4 tbsp tamarind paste: For a tangy twist.

Cooking Method for Massaman Chicken Curry

Cooking Massaman Chicken Curry is a journey filled with aromas, colors, and textures. You’ll find that each step is essential in building that rich flavor profile. So, let’s prepare to create something delicious!

Toast the dry spices: In a dry pan over low heat, you’ll want to toast the nutmeg, mace, cardamom pods, cloves, white peppercorns, cumin seeds, coriander seeds, cinnamon stick, and dried chilies. Stir constantly for about 8 to 10 minutes, until they are fragrant and slightly darkened. This step is crucial for releasing those beautiful flavors. After that, remove them from the heat and let cool.
Grind the spices: Once your toasted spices have cooled, grind them into a fine powder using a spice grinder or a mortar and pestle. Set this fragrant spice blend aside; it will be a major flavor booster in your curry.
Roast the fresh aromatics: In the same pan, dry-roast the galangal, shallots, garlic, ginger, kaffir lime peel, lemongrass, and coriander roots with a pinch of salt. Stir over low heat until they become deeply aromatic and slightly charred. This step adds an incredible depth of flavor to your curry.
Incorporate the shrimp paste: Once the aromatics are roasted, add the shrimp paste to the pan, stirring briefly to release its aroma. This step is optional but adds an umami note that can’t be beaten. Remove from heat and let cool.
Blend the paste: Blend the roasted aromatics until smooth, adding just enough vegetable oil or water to help the blades turn. You want a smooth paste that mixes well with your spices.
Mix the ground spices into the herb paste: Now, combine the ground spices with the blended herb paste and blend again until fully combined. Store this fragrant paste in an airtight container until you’re ready to cook.
Fry the paste: Heat the thick coconut milk in a large pot over medium heat until it just begins to boil. Add the Massaman curry paste and cook, stirring well, until the oil begins to separate and the paste becomes fragrant, which should take about 5 minutes. This step unlocks the full potential of your curry paste.
Add aromatics, chicken, potatoes, and cashews: Stir in the sliced onions until slightly softened. Then, add the chicken drumsticks, making sure to coat them well with the curry paste. Now, add the cashew nuts and the cubed potatoes. It’s a beautiful sight, and the ingredients are starting to come together!
Simmer: Pour in the thin coconut milk. Lower the heat and let the curry simmer gently for 45 to 60 minutes, stirring occasionally to prevent sticking. You want the chicken to be tender and the potatoes to be cooked through. This is where the magic happens, and the flavors meld beautifully.
Add palm sugar, tamarind paste, fish sauce, and a pinch of salt: Stir well and taste the curry. Adjust the flavors as needed, balancing the sweet, sour, and salty notes for the perfect blend. This step is essential for that signature taste!
Serve: Serve your Massaman Chicken Curry hot with steamed jasmine rice. Enjoy the rich flavors and the warmth that this dish brings to the table!

Things Worth Knowing

Spice Toasting: Toasting spices before grinding enhances their flavor significantly. It brings out the oils and aromas, making your curry more fragrant.
Ingredient Quality: Using fresh ingredients, especially the spices and herbs, can elevate your dish immensely. Always try to source the best quality available.
Simmer Gently: A gentle simmer is key to ensuring the chicken stays tender. Cooking too quickly may result in tough meat.
Balancing Flavors: Taste your curry as you go! Adjust the sweetness, sourness, and saltiness to your liking. It’s all about balance!
Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave.

How to Switch It Up

If you’re looking to make Massaman Chicken Curry your own, here are a few tips to add a twist to this classic dish:

Vegetarian Option: Swap out the chicken for hearty vegetables like eggplant or tofu for a vegetarian version.
Spice Levels: Adjust the heat by adding more or fewer dried long chilies or using fresh chili peppers instead.
Nut Variations: Try different nuts! While cashews are traditional, almonds or peanuts can add a different flavor profile.
Herb Fusion: Experiment with herbs like basil or cilantro to enhance the fresh notes in your curry.
Rice Alternatives: Serve with brown rice or quinoa for a healthier twist.
Accompanying Dishes: Pair with crispy spring rolls or a fresh salad to complement the rich flavors of the curry.

Perfect Matches for Massaman Chicken Curry

When it comes to serving Massaman Chicken Curry, there are several delightful pairings that can enhance your dining experience:

Steamed Jasmine Rice: This is the classic pairing that soaks up the rich, creamy sauce.
Roti or Naan: These breads are perfect for scooping up the curry, adding a delightful textural contrast.
Fresh Salad: A light cucumber and carrot salad with lime dressing can balance the richness of the curry.
Spring Rolls: These crispy bites make a delightful starter or side dish to complement the meal.
Occasions: Massaman Chicken Curry works beautifully for family gatherings, cozy dinners, or special occasions like Ramadan.
Storage Tips: Leftovers can be stored for up to three days in the fridge, and the flavors only get better!

FAQ

Massaman Chicken Curry is a rich and flavorful Thai dish that combines tender chicken with a unique blend of spices, coconut milk, and vegetables. It’s known for its mild heat and sweetness from palm sugar and tamarind. Traditionally, it features Indian influences, making it distinct from other Thai curries. This dish is typically served with jasmine rice, allowing the creamy sauce to be fully enjoyed.

Absolutely! You can easily transform Massaman Chicken Curry into a vegetarian dish. Replace the chicken with hearty vegetables such as eggplant, mushrooms, or even chickpeas. You can also use tofu for protein. The key is to maintain the flavor by using the same spices and coconut milk, ensuring that your vegetarian version is just as delicious!

Leftover Massaman Chicken Curry can be stored in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it for up to two months. Just make sure to let it cool completely before transferring it to the freezer. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat gently on the stove.

You can serve Massaman Chicken Curry with a variety of sides. The classic option is steamed jasmine rice, which complements the rich flavors perfectly. You can also pair it with roti or naan for a delightful twist. Fresh salads, crispy spring rolls, or even coconut rice can enhance your meal and provide a great balance to the creamy curry.

Conclusion

Massaman Chicken Curry is truly a dish that warms both the heart and the soul. With its rich, creamy texture and a harmonious blend of spices, it’s a culinary experience that you won’t forget. I encourage you to try making it at home; the aroma and flavors will fill your kitchen and bring joy to your table. Enjoy this comforting meal with loved ones, and don’t be surprised if it becomes a new favorite in your household!