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Massaman Chicken Curry

Massaman Chicken Curry

Traditionally made with beef and slow cooked until tender, this recipe uses chicken for a faster approach to delicious Massaman Curry, perfect for a mid-week meal.

Massaman Chicken Curry


Serves 4

1 tbsp vegetable oil

50g chicken thigh fillets, trimmed, 
cut into 4cm pieces

270ml coconut cream

114g massaman curry paste

1 cup chicken stock

270ml coconut milk

1 tbsp brown sugar

1 tbsp tamarind concentrate

1 tbsp fish sauce

1 cinnamon stick

4 kaffir lime leaves

1/3 cup salted roasted peanuts

50g pumpkin, skin and seeds removed, 
cut into 3cm pieces

00g snow peas,

steamed jasmine rice, to serve

peanuts, extra, to serve, optional

1 Heat oil in a large saucepan over medium heat. When hot add 1/3 of the chicken and cook for 5 minutes or until browned on all sides. Transfer to a plate. Brown remaining chicken and place on plate. Pour coconut cream into the saucepan. When hot, stir in curry paste. Cook for 1 minute or until aromatic.

2 Add chicken to saucepan with chicken stock, coconut milk, brown sugar, tamarind concentrate, fish sauce, cinnamon stick, lime leaves and peanuts. Stir until combined and mixture comes to the boil.

3 Reduce heat to low and cook for 
25 minutes. Add pumpkin and cook 
for 20 minutes or until chicken and pumpkin are tender.

4 Meanwhile, bring a saucepan of water to the boil. Add snow peas and cook for 1 minute or until just tender. Drain. Spoon rice into serving bowls. Top with massaman curry and serve with snow peas and extra peanuts on the side.

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