Sundaland Recipes

Chicken Massaman Curry is a delightful blend of Thai and Indian influences that creates a truly unique and flavorful dish. This curry has its roots in the southern region of Thailand and is known for its rich, creamy, and aromatic qualities. 
Prepared with tender chicken pieces, potatoes, and onions, this curry is simmered in a luscious sauce made from a medley of spices such as cardamom, cinnamon, cloves, and nutmeg. The addition of roasted peanuts and tamarind paste adds a delightful nutty and tangy undertone to the dish.

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:40 Minutes
Suitable:Halal
Category:Meal
Origin:Thailand
Serving:6 Person
Tags:Medley, Nutty, Tangy

Nutrifacts:350 calories
  17 grams fat

Rating:5 

What sets Authentic Chicken Massaman Curry apart is the harmonious balance of flavors. The creamy coconut milk, fragrant spices, and the subtle sweetness from palm sugar come together to create a taste sensation that is both comforting and exotic. 

Ingredients:

• 500 grams chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tablespoons massaman curry paste
• 400 ml coconut milk
• 2 potatoes, peeled and cut into chunks
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 tablespoon tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 cinnamon stick
• 3 cardamom pods
• 2 cloves
• 1 star anise
• 1/4 cup roasted peanuts
• Fresh cilantro, for garnish
• Steamed jasmine rice, for serving

Instructions:

1. Heat a large pan or wok over medium heat and add the massaman curry paste. Cook for a minute until fragrant.
2. Add half of the coconut milk to the pan and stir well to combine with the curry paste. Simmer for a few minutes until the mixture thickens.
3. Add the chicken pieces to the pan and cook until they are browned on all sides, ensuring they are coated with the curry paste mixture.
4. Pour in the remaining coconut milk and add the potatoes, onion, red bell pepper, tamarind paste, fish sauce, palm sugar, cinnamon stick, cardamom pods, cloves, and star anise. Stir well to combine.
5. Bring the curry to a boil, then reduce the heat to low and cover the pan. Let it simmer for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Stir in the roasted peanuts and cook for an additional 5 minutes.
7. Taste the curry and adjust the seasonings, adding more fish sauce or palm sugar if desired.
8. Remove from heat and serve the Authentic Chicken Massaman Curry hot, garnished with fresh cilantro. Accompany with steamed jasmine rice for a complete meal.