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Chicken Massaman Curry- 5

Chicken Massaman Curry Recipe from Scratch

Madhushree Basu Roy
Chicken Massaman Curry is a mild Thai curry of Muslim origin and uses a variety of spices. It is a coconut based curry.
Prep Time 30 mins
Cook Time 40 mins
Course Main Course
Cuisine Thai
Servings 4 people

Ingredients
  

For Massaman Curry Paste

  • 2 shallots or 1 large onion
  • 2 inch galangal or ginger
  • 1 stalk lemongrass take only the soft pulp inside
  • 6-8 cloves garlic
  • 1/2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 pinch nutmeg powder
  • 1/2 tsp mace
  • 1/2 inch cinnamon stick
  • 2- 3 cloves
  • 2-3 green cardamom
  • 1 tsp shrimp paste
  • 3 - 4 dried red chillies you can take more if you like spicy food
  • salt to taste

To Make Massaman Curry

  • 1 kg chicken curry cut
  • 2 - 3 nos green cardamom
  • 1/2 inch cinnamon stick
  • 2 nos star anise
  • 8-10 nos shallots or equivalent quantity onions
  • 400 ml coconut milk
  • 2 tsp fish sauce or soy sauce
  • 3 - 4 tbsp Massaman curry paste
  • 2 no potatoes
  • 2 tbsp palm sugar or brown sugar
  • handful of roasted peanuts
  • 1/2 tsp thick tamarind paste
  • salt to taste
  • 2 tbsp vegetable oil
  • fresh basil leaves for garnish

Instructions
 

Making Massaman Curry Paste

  • Dry roast the spices and dry red chillies. Grind all the ingredients together in a blender. For best results, grind in a mortar and pestle.
  • Keep the curry paste ready and store in the refrigerator. In case you want to use the curry paste much later, you can fry the paste in a little bit of oil and then keep it stored for a long time in the refrigerator.

Making Chicken Massaman Curry

  • Marinate the chicken pieces in 1 tsp vegetable oil and 3 tbsp massaman curry paste. Let it sit in the marinade for at least 30 minutes.
  • Peel the potatoes and cut them into large quarters.
  • In a heavy bottomed sauce pan or a wok, take the rest of the vegetable oil and heat it.
  • When the oil is hot, add cardamom, cinnamon and star anise. Let the spices release some fragrance. Then add the shallots and fry on medium flame.
  • When the shallots are golden brown, add the potatoes and fry them on medium heat for 2 - 3 minutes.
  • Then add the marinated chicken and stir fry on high heat so that the chicken gets some colour.
  • After 4 - 5 minutes, add coconut milk (leaving aside 1/4 cup), fish sauce and just about enough warm water to cover the chicken pieces.
  • At this point, if you feel the need, then add another tbsp of massaman curry paste.
  • Let it boil for a couple of minutes and then cover and cook on low heat till the potatoes and chicken have become soft.
  • Once chicken and potatoes are cooked, add palm sugar (you can add less of palm sugar too), peanuts and tamarind paste.
  • Add the rest of the coconut milk and water , if required. Check the seasoning and add fish sauce or soy sauce if you think it needs more salt. Or else, simply add salt.
  • Lastly, add basil leaves, give it one boil and turn off the heat.
  • Serve chicken massaman curry with steamed rice.
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