Chicken Massaman Curry is your make-ahead solution to a comforting and delicious weeknight dinner. This curry is best if you make it ahead, reheat it, and serve it with some soft fluffy Jasmine rice. It’s a tremendous homecooked meal for a night when you don’t have time to cook and don’t feel like takeout. If you prefer a vegetarian or vegan curry, my Cauliflower Chickpea Vegan Curry is a vegetarian or vegan recipe curry option.
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Simple is Smart (SIS) Tip: Make the recipe Vegetarian or Vegan with Tofu. Toss chunks of extra firm tofu with the curry powder and fry until crispy. Don’t mix the crispy Tofu into the sauce. Instead, serve by topping the Masaman Curry Sauce with the Crispy Tofu.
What Ingredients are in Chicken Massaman Curry?
Massaman Curry Paste: You can purchase the curry paste in an asian market or on Amazon (click here) for the link. You can also make your own curry paste. This recipe is the one I use to make the paste. It takes a bit of work so if you want to keep this recipe quick and simple go with the purchased curry paste.
The Curry Base has Massaman Curry Paste and coconut milk. I use two cans of full-fat coconut milk and one can of coconut cream. In addition to the coconut milk, you will need fish sauce. The fish sauce is a sauce that is made from salted fermented fish. It is used in Asian recipes. Purchase the fish sauce from an Asian market. The base also has ginger, cilantro, lime juice, and Worchester sauce.
The curry has onions, peppers, potatoes, carrots, and chicken adds to the base.
Make the Chicken Massaman Curry.
Start with a Dutch Oven and heat the Massaman curry paste in the Dutch Oven. Add the coconut milk, coconut cream, and the rest of the base ingredients: the fish sauce, Worchester Sauce, lime juice, and cilantro.
While the base is simmering, saute the onions and peppers. Add the onions, peppers, potatoes, and carrots to the sauce and simmer until the carrots and potatoes are soft.
When the vegetable is almost done, sprinkle the curry powder on the chicken pieces and sear the pieces in a hot skillet. Sear the chicken in 2-3 small batches. Add the chicken to the curry and simmer until the chicken is cooked through.
Serve the Chicken Masaman Curry with some fluffy Jasmine rice and a couple of lemon wedges. Garnish with some cilantro.
The Chicken Masaman Curry is better the next day, if that is possible. It also freezes great. Freeze in an airtight container for up to six months.
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- 1 Dutch Oven
- 4 oz. Massaman Curry
- 2 tbsp. vegetable oil
- 2 cans full fat coconut milk
- 1 can coconut cream
- 2 tbsp. chopped cilantro plus a little more for garnish
- 1 tsp. fresh grated ginger
- 2 tbsp. Fish Sauce
- 1 tbsp. Worchester Sauce
- 1 tbsp. Lime Juice (fresh squeezed)
- 1 cup julienne red bell peppers. (150g)
- 2 cups sliced onions (200g)
- 3 cups diced red or yellow baby potatoes (500g)
- 1 cup diced carrots (130g)
- 1 tsp. curry powder
- 1 lb. chicken breast, cut into small pieces.
- Add the coconut milk, chopped cilantro, fish sauce, Worchester sauce, and lime juice. Bring to a simmer on medium heat. Turn the heat down and simmer.
- Saute the onions and red peppers on medium heat in 1 tbsp of oil. until translucent about 2-3 minutes. Add to the curry sauce.
- Add the potatoes and carrots and simmer until the potatoes are soft.
- While the curry is simmering, sprinkle the chicken breast chunks with the curry powder. Then sear in 2 or 3 small batches. Set aside.
- When the potatoes are soft, add the seared chicken and julienne red pepper strips to the curry and cook until the chicken is cooked through and the red pepper strips are cooked but still a little firm.
- Serve over cooked Jasmin rice with some cilantro as garnish and a wedge of lime.