Chicken Massaman Curry

There’s something incredibly comforting about a bowl of Chicken Massaman Curry. I remember the first time I tasted it; the rich, creamy sauce enveloped tender pieces of chicken, making it a dish that felt like a warm hug. Each spoonful was a perfect marriage of flavors, invoking memories of bustling markets and the aromatic spices that lingered in the air. My family often gathered around the table, where the delightful aroma of spices filled our home, drawing everyone in. We would eagerly await the moment we could dive into this fragrant curry, each bite a reminder of our shared experiences and love for food.

The beauty of Chicken Massaman Curry lies in its depth of flavor. The combination of spices, paired with the sweetness of coconut milk, creates a complex profile that dances on your palate. I often find myself making this dish on cool winter nights, as the warmth of the curry brightens the atmosphere, making it perfect for family gatherings or cozy evenings in. If you haven’t experienced the joy of Chicken Massaman Curry, it’s high time you treat yourself to this special dish; it’s more than just a meal—it’s an experience.

What’s In This Chicken Massaman Curry

The ingredients for Chicken Massaman Curry work harmoniously together to create a dish that is both comforting and flavorful. Each component plays a crucial role in building the depth of flavor that this curry is known for. From the tender pieces of chicken to the earthiness of potatoes and the creaminess of coconut milk, every ingredient adds its unique touch, resulting in a satisfying meal.

• 2 tablespoons vegetable oil – This oil is essential for sautéing the shallots, creating a flavorful base for the curry.
• 2 shallots (diced) – Shallots add a delicate sweetness and depth of flavor that enhances the overall dish.
• 1½ pounds boneless, skinless chicken breasts (cubed) – The chicken provides protein and serves as the heart of the curry, absorbing all the wonderful spices.
• 4 ounces Massaman curry paste (such as Maesri) – This paste is the key to the dish’s unique flavor, combining various spices that give the curry its signature taste.
• 2 cups chopped yellow potatoes – Potatoes add heartiness and absorb the flavors of the curry, contributing to its comforting nature.
• 1½ cups chopped carrots – The carrots bring sweetness and color, balancing the richness of the dish.
• 14 ounces coconut milk (1 can) – Coconut milk is crucial for achieving the curry’s creamy texture and adds a wonderful richness.
• 1 cup low-sodium chicken broth (or water) – Broth is used to adjust the consistency of the curry, ensuring it’s not too thick.
• 2 tablespoons brown sugar – Brown sugar adds a hint of sweetness that complements the spices beautifully.
• 2 tablespoons unsweetened peanut butter – Peanut butter gives the dish a nutty flavor and contributes to the creamy texture.
• 1 tablespoon fish sauce – Fish sauce adds a depth of umami flavor, enhancing the overall taste of the curry.
• lime wedges – A squeeze of lime at serving brightens the dish and adds a refreshing acidity.
• roasted peanuts – These are used as a garnish, adding a delightful crunch to each bite.
• chopped fresh cilantro – Cilantro adds a fresh and herbaceous note, balancing the rich flavors of the curry.

The Process for Making Chicken Massaman Curry

Making Chicken Massaman Curry is a delightful experience that combines simple steps with rich flavors. Gather your ingredients and get ready to transform them into a warm, hearty meal that the whole family will love. Follow these detailed steps to create a beautiful curry that’s sure to impress.

1. Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add in the shallots and sauté for about 3 to 5 minutes until they turn translucent. You’ll notice a sweet and fragrant aroma filling your kitchen as the shallots cook down—this is the perfect base for your curry.

2. Next, add in the cubed boneless, skinless chicken breasts to the pot. Stir it around and cook until the surface turns white, which should take about 5 to 7 minutes. Make sure not to crowd the pot; the chicken should sear slightly to lock in those delicious juices.

3. Now it’s time to add in the Massaman curry paste. Stir and sauté it along with the chicken and shallots, cooking until the paste is fragrant and has deepened in color, approximately 2 to 3 minutes. This step is crucial, as it allows the spices to release their flavors.

4. Add in the chopped yellow potatoes and carrots, stirring them through the mixture. Slowly pour in the coconut milk and low-sodium chicken broth. Cover the pot and allow it to simmer for about 15 minutes. Keep an eye on the pot; you want the vegetables to become tender but not mushy.

5. After the initial simmering, uncover the pot and add in the brown sugar, peanut butter, and fish sauce. Stir everything together and let it simmer for another 2 to 3 minutes. The sauce should thicken slightly and become creamy, enveloping all the ingredients beautifully.

6. Finally, serve your Chicken Massaman Curry over rice. Don’t forget to garnish each bowl with lime wedges, roasted peanuts, and a sprinkle of chopped fresh cilantro. The lime will add a zesty brightness that enhances the richness of the curry.

Things Worth Knowing

Helpful Notes about Chicken Massaman Curry

As you prepare your Chicken Massaman Curry, here are some insightful tips to ensure your dish turns out perfectly every time:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat gently on the stovetop.
• Freezing: You can freeze this curry for up to three months. Make sure to let it cool completely before transferring it to a freezer-safe container.
• Pairing: Serve with steamed jasmine rice, cauliflower rice, or boiled egg noodles for a complete meal.
• Adjusting Spice: This curry is fairly mild; feel free to add more curry paste or fresh chilies to suit your taste.
• Consistency: If the curry is too thick, add a bit more chicken broth or water to reach your desired consistency.

Great Combinations for Chicken Massaman Curry

When it comes to serving Chicken Massaman Curry, there are plenty of delicious combinations to enjoy:

• Steamed Rice: Pair your curry with fluffy steamed jasmine rice to balance the richness and soak up the delicious sauce.
• Fresh Salad: A light cucumber and tomato salad with a tangy dressing can provide a refreshing contrast to the creamy curry.
• Warm Naan: Serve with warm naan bread for a delightful alternative to rice; it’s perfect for scooping up the curry.
• Seasonal Vegetables: Roasted or sautéed seasonal vegetables can be a lovely side dish, adding color and flavor to your meal.
• Occasion: Chicken Massaman Curry is fantastic for dinner parties; it impresses guests with its exotic flavors and comforting warmth.
• Storage Tips: Ensure leftovers are stored in a cool, dry place and consumed within three days for optimal freshness.

FAQ

Conclusion

The Chicken Massaman Curry is a delightful blend of flavors and textures that makes it a standout dish in any cuisine. Its creamy coconut sauce paired with aromatic spices creates a comforting meal that’s perfect for any occasion. I encourage you to try making this dish yourself; it’s easy, rewarding, and sure to impress your family and friends. Enjoy every beautiful moment of cooking and sharing this lovely curry!

Chicken Massaman Curry

The ultimate comfort food is a rich and creamy Chicken Massaman Curry. With tender chicken, fragrant spices, and a silky coconut sauce, this easy weeknight dinner is sure to become a favorite. Treat yourself to this flavorful dish tonight!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons vegetable oil
• 2 shallots diced
• 1.5 pounds boneless, skinless chicken breasts cubed
• 4 ounces Massaman curry paste such as Maesri
• 2 cups chopped yellow potatoes
• 1.5 cups chopped carrots
• 14 ounces coconut milk (1 can)
• 1 cup low-sodium chicken broth (or water)
• 2 tablespoons brown sugar
• 2 tablespoons unsweetened peanut butter
• 1 tablespoon fish sauce
• lime wedges
• roasted peanuts
• chopped fresh cilantro

Equipment

• Saucepan
• Oven
• Baking Sheet
• Skillet
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add in the shallots and sauté for about 3 to 5 minutes until they turn translucent. You'll notice a sweet and fragrant aroma filling your kitchen as the shallots cook down—this is the perfect base for your curry.
2. Next, add in the cubed boneless, skinless chicken breasts to the pot. Stir it around and cook until the surface turns white, which should take about 5 to 7 minutes. Make sure not to crowd the pot; the chicken should sear slightly to lock in those delicious juices.
3. Now it’s time to add in the Massaman curry paste. Stir and sauté it along with the chicken and shallots, cooking until the paste is fragrant and has deepened in color, approximately 2 to 3 minutes. This step is crucial, as it allows the spices to release their flavors.
4. Add in the chopped yellow potatoes and carrots, stirring them through the mixture. Slowly pour in the coconut milk and low-sodium chicken broth. Cover the pot and allow it to simmer for about 15 minutes. Keep an eye on the pot; you want the vegetables to become tender but not mushy.
5. After the initial simmering, uncover the pot and add in the brown sugar, peanut butter, and fish sauce. Stir everything together and let it simmer for another 2 to 3 minutes. The sauce should thicken slightly and become creamy, enveloping all the ingredients beautifully.
6. Finally, serve your Chicken Massaman Curry over rice. Don’t forget to garnish each bowl with lime wedges, roasted peanuts, and a sprinkle of chopped fresh cilantro. The lime will add a zesty brightness that enhances the richness of the curry.

Notes

• Tip 1: Properly cooked chicken should read 165°F on an instant-read thermometer to ensure it's safe to eat.
• Tip 2: The curry’s flavors deepen and improve after sitting for a while, making it great for leftovers.
• Tip 3: It’s best to chop the potatoes and carrots to roughly the same size so they cook at the same rate.
• Tip 4: For those who enjoy spice, consider adding some red diced chilies with the shallots for an extra kick.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.