Massaman Chicken Curry


Massaman Chicken Curry

In the mood for a 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 recipe: Ingredients

Serves 4

  • 1 tbsp vegetable oil
  • 7
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
  • 4
50g pumpkin, skin and seeds removed, 
cut into 3cm pieces
  • 2
00g snow peas,
  • steamed jasmine rice, to serve
  • peanuts, extra, to serve, optional

Massaman Chicken Curry recipe: Method

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.


Love a classic warming curry? Try our Thai Green Chicken Curry with Basil.


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