Name: Massaman Curry with Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: thai
Ingredients: 1.5 lbs chicken (bone-in or boneless, cut into pieces); 3 tbsp Massaman curry paste; 1 can (14 oz) coconut milk; 2 medium potatoes, diced; 1 large onion, sliced; ⅓ cup peanuts, crushed; 2 tbsp fish sauce; 1 tbsp tamarind paste; 1 tbsp palm sugar (or brown sugar); 1 cinnamon stick; 3 cardamom pods; 1 star anise; 2 bay leaves; 1 tbsp vegetable oil; 1 cup water or chicken broth; 1 tbsp lime juice (optional); Fresh cilantro, for garnish

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Short Description

Massaman Curry with Chicken is a rich, aromatic Thai dish infused with warm spices, creamy coconut milk, and tender chicken. This fusion of Thai and Indian flavors results in a mildly spicy, slightly sweet, and deeply savory curry that is perfect for a comforting meal. Serve it with steamed jasmine rice or roti for an authentic experience.

Why You’ll Love This Recipe

Rich and Flavorful: A perfect balance of sweet, savory, spicy, and nutty flavors makes this curry incredibly satisfying.
Comforting and Hearty: The creamy coconut-based sauce combined with tender chicken and soft potatoes makes this an ideal comfort dish.
Easy to Make at Home: Despite its complex flavors, this curry is simple to prepare with easily accessible ingredients.
Customizable: Can be adjusted to your spice preference and dietary needs with simple ingredient swaps.
Great for Meal Prep: Tastes even better the next day as the flavors deepen over time.

Ingredients

Chicken (bone-in or boneless)
Massaman curry paste
Coconut milk
Potatoes
Onion
Peanuts
Fish sauce
Tamarind paste
Palm sugar (or brown sugar)
Cinnamon stick
Cardamom pods
Star anise
Bay leaves
Vegetable oil
Water or chicken broth
Lime juice (optional)
Fresh cilantro for garnish

Directions

Prepare the Ingredients: Cut the chicken into bite-sized pieces, dice the potatoes, and slice the onions. Crush the peanuts slightly for added texture.
Sauté the Curry Paste: In a large pot, heat vegetable oil over medium heat. Add the Massaman curry paste and sauté for 1-2 minutes until fragrant.
Cook the Chicken: Add the chicken pieces to the pot and stir to coat them in the curry paste. Cook for 3-4 minutes until lightly browned.
Add Aromatic Spices: Toss in the cinnamon stick, cardamom pods, star anise, and bay leaves. Stir well to infuse the flavors.
Pour in Coconut Milk: Add the coconut milk and stir to combine. Allow it to simmer for a few minutes.
Incorporate Other Ingredients: Add the diced potatoes, sliced onions, fish sauce, tamarind paste, and palm sugar. Stir everything well.
Simmer Until Tender: Pour in water or chicken broth to adjust the consistency. Cover and let it simmer for about 25-30 minutes until the chicken and potatoes are tender.
Add Peanuts: Stir in the crushed peanuts and let the curry cook for another 5 minutes.
Taste and Adjust: Adjust seasoning with more fish sauce, sugar, or tamarind if needed. Optionally, squeeze fresh lime juice for extra zest.
Serve and Garnish: Serve hot with jasmine rice, garnished with fresh cilantro.

Variations

Vegetarian Option: Substitute chicken with tofu, chickpeas, or a mix of hearty vegetables like sweet potatoes and bell peppers.
Beef Massaman Curry: Swap chicken for slow-cooked beef chunks for a richer, deeper flavor.
Spicier Version: Add fresh red chilies or a dash of chili flakes for more heat.
Nut-Free Version: Omit peanuts and replace with sunflower seeds or leave them out entirely.
Low-Carb Alternative: Replace potatoes with cauliflower or zucchini for a lower-carb option.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6

Storage/Reheating

Refrigeration: Store leftover curry in an airtight container for up to 3 days.
Freezing: Freeze for up to 3 months in a sealed container.
Reheating: Warm over low heat on the stovetop or in the microwave, adding a splash of coconut milk or water if needed to loosen the sauce.

FAQs

1. What makes Massaman Curry different from other Thai curries?

Massaman curry is influenced by Indian and Persian spices, making it milder, sweeter, and more aromatic compared to red or green Thai curries.

2. Can I make this dish ahead of time?

Yes! Massaman curry tastes even better the next day as the flavors meld together.

3. What can I serve with Massaman Curry?

It pairs well with jasmine rice, roti, or naan for a complete meal.

4. Can I use store-bought Massaman curry paste?

Absolutely! Store-bought curry paste is a great time-saver and still provides excellent flavor.

5. How can I make my curry thicker?

Simmer the curry longer to reduce liquid, or add a bit of cornstarch slurry to thicken it.

6. Is Massaman Curry gluten-free?

Yes, as long as you ensure your fish sauce and curry paste are gluten-free.

7. What type of chicken is best for this recipe?

Bone-in chicken thighs or drumsticks add more depth of flavor, but boneless chicken breasts or thighs work well too.

8. Can I make this dish without coconut milk?

Coconut milk is key to the flavor, but you can use cashew cream or dairy cream as an alternative.

9. How do I balance the flavors if it’s too sweet or salty?

Adjust by adding more tamarind paste or lime juice for acidity or diluting with more coconut milk.

10. What’s the best way to store leftover curry?

Let it cool completely before transferring to an airtight container and refrigerate or freeze as needed.

Conclusion

Massaman Curry with Chicken is a delightful dish that brings together the best of Thai and Indian flavors. Its rich, creamy texture, fragrant spices, and tender chicken make it a favorite for any occasion. Whether you’re making it for a cozy family dinner or meal prepping for the week, this recipe is sure to impress. Try it today and enjoy a taste of authentic Thai cuisine at home!

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