Chicken Massaman Curry Recipes

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MASSAMAN CHICKEN CURRY RECIPE



Massaman Chicken Curry Recipe image

This rich flavored, mild Asian curry is all kinds of delicious! Easy to make in one pot and ready to serve in 40 minutes. Skip the takeout this week and make up a batch of this massaman chicken curry at home instead!

Provided by Becky Hardin

Categories     Main Course

Time 40m

Number Of Ingredients 12

2 tablespoons oil
2 shallots (diced)
1 ½ lbs. chicken breast (cubed)
4 ounces massaman curry paste (SEE NOTES)
2 cups chopped yellow potatoes
1 ½ cups chopped carrots
14 ounces coconut milk
1 cup chicken broth or water
2 tablespoons brown sugar
2 tablespoons peanut butter
1 tablespoon fish sauce
Lime (roasted peanuts, and cilantro for serving)

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
  • Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
  • Next, add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes
  • Uncover, add in the brown sugar, peanut butter and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts and a juicy squeeze of lime.

Nutrition Facts : Calories 665 kcal, Carbohydrate 38 g, Protein 44 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 109 mg, Sodium 646 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

CHICKEN MASSAMAN CURRY



Chicken Massaman Curry image

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

Provided by pct2

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 ¼ pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
⅓ cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
  • Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Nutrition Facts : Calories 689.6 calories, Carbohydrate 47.3 g, Cholesterol 73.3 mg, Fat 41.2 g, Fiber 5.5 g, Protein 38.1 g, SaturatedFat 22.4 g, Sodium 1220.7 mg, Sugar 14.2 g

SHORTCUT CHICKEN MASSAMAN CURRY



Shortcut Chicken Massaman Curry image

Traditional Massaman curry has Thai and Muslim roots and can take a long time to prepare. We've simplified the recipe greatly by relying on premade curry paste (instead of requiring you to make your own from scratch) and using chicken breast instead of thighs, eliminating the need for long stewing. The result is a shortcut that the authentic version would be proud of.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

One 4-ounce can Massaman curry paste
One 13.5-ounce can coconut milk
1 tablespoon fish sauce
3/4 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
1/4 cup roasted peanuts
1 bay leaf
1 stalk lemongrass, pounded and tied in a knot
1 small onion, cut into 1-inch pieces
Salt
3/4 pound boneless skinless chicken breasts, sliced 1/4-inch thick across the grain
Steamed jasmine rice, for serving

Steps:

  • Combine the curry paste and 2 tablespoons coconut milk in a large saucepan over medium heat. Keep stirring and scraping the mixture until it sticks to the pan and starts to brown, 5 minutes. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the rest of the coconut milk, 1 cup water and 1/2 teaspoon salt. Simmer gently, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Meanwhile, toss together the sliced chicken with 1/2 teaspoon salt in a bowl and let sit at room temperature. Add the chicken to the sauce and simmer gently until just cooked through, 4 to 5 minutes. Remove the bay leaf and lemongrass. Serve with the rice.

CHICKEN MASSAMAN CURRY



Chicken Massaman Curry image

This balanced sweet, spicy and slightly sour curry has a disputed origin. Most believe that its roots are in Thailand, with an influence of Muslim flavors and ingredients. It's a rich and complex curry where every ingredient plays its part and no one flavor dominates. Don't be afraid of the deep red slick of spiced oil that settles on top-that means you did it right!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 26

4 dried chiles de arbol, stems and seeds removed
4 dried guajillo chiles, stems and seeds removed
4 dried guajillo chiles, stems and seeds removed
1 teaspoon Thai shrimp paste, wrapped into a small flat foil package
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
5 cardamom pods, crushed with the side of a knife blade
2 whole cloves
1-inch piece cinnamon stick
1/3 cup roughly chopped lemongrass from bottom tender stalks (3 to 4 stalks)
2 teaspoons roughly chopped galangal
4 cloves garlic, thickly sliced
3 pieces cilantro root, washed
1 medium shallot, thickly sliced
1/4 teaspoon ground nutmeg
Kosher salt
Two 15-ounce cans coconut milk
5 tablespoons tamarind concentrate, or more to taste
1 tablespoon fish sauce, or more to taste
1 tablespoon palm sugar, or more to taste
3 pounds bone-in, skin-on chicken thighs
1/3 cup roasted peanuts2 bay leaves
1 piece star anise
1 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small onion, diced into 1-inch pieces
Steamed jasmine rice, for serving

Steps:

  • Dry-toast the chiles de arbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened in spots, 30 seconds to 1 minute per side. Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften. Drain.
  • Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet. Toast the shrimp paste (in the foil), about 1 minute per side and stir to toast the spices until golden brown in spots and very fragrant, about 2 minutes total. Remove the foil packet and transfer the spices to a bowl. When completely cool, remove the shrimp paste from the foil and discard the foil. Grind the spices into a powder in a spice grinder.
  • Turn the heat up to medium-high. Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes. Transfer to a food processor and pulse until finely chopped. Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt. Pulse and scrape down the food processor multiple times until you have a fine paste.
  • Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat. As the mixture cooks down, stir more frequently, scraping the bottom, until the oil separates and the paste sticks aggressively to the pan, 6 to 8 minutes. Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds. Add the chicken thighs and turn in the curry paste to coat. Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water.
  • Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes. Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid. Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes. Add 2 more tablespoons of tamarind. Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary. There might be a layer of bright orange oil on top. Feel free to skim some of it off, but it is traditional to leave some oil in the curry.
  • Serve with the steamed jasmine rice.

SLOW COOKER CHICKEN MASSAMAN CURRY



Slow Cooker Chicken Massaman Curry image

This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.

Provided by JenniferCooks

Categories     World Cuisine Recipes     Asian     Indian

Time 5h10m

Yield 12

Number Of Ingredients 17

2 tablespoons olive oil, divided
3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
6 red potatoes, peeled and cubed
2 cups carrots, cut into bite-size chunks
1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks
2 onions, cut into chunks
4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®)
1 tablespoon fresh ginger paste (such as Gourmet Garden™)
2 teaspoons lemongrass paste (such as Gourmet Garden™)
2 (14 ounce) cans coconut milk, divided
2 cups chicken stock, such as (Kitchen Basics®)
¼ cup peanut butter
4 tablespoons lemon juice
3 tablespoons fish sauce, or more to taste
2 tablespoons brown sugar, or more to taste
1 cup dry roasted peanuts, chopped, divided
6 cups cooked jasmine rice

Steps:

  • Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
  • Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
  • Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
  • Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
  • 20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

Nutrition Facts : Calories 840.9 calories, Carbohydrate 100.7 g, Cholesterol 70.2 mg, Fat 34 g, Fiber 5.2 g, Protein 33.9 g, SaturatedFat 16.6 g, Sodium 700.9 mg, Sugar 7.4 g

MASSAMAN CURRY ROAST CHICKEN



Massaman curry roast chicken image

A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 13

whole chicken , about 1.8kg
two thumb-size pieces root ginger
1stick lemongrass , bashed with a rolling pin
1 lime , cut into quarters
70g/2.5oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes , any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar , any type
200g green beans , trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts , crushed (optional)
basmati rice , to serve

Steps:

  • Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
  • Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
  • Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.

Nutrition Facts : Calories 895 calories, Fat 62 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 1.75 milligram of sodium

MASSAMAN CHICKEN CURRY



Massaman Chicken Curry image

There are lots of versions of this dish around, but after some trial and error - I think this is the one! A totally satisfying dish on every level. You can substitute with beef and increase the cooking time, but I think the subtleness of the chicken off-sets the coconut based sauce beautifully. Don't be put off by the long list of ingredients, they're mainly to make the paste - which is easy and really worth the effort. I really think it's so much more satisfying to make the curry paste yourself! I used reduced fat coconut milk. This is a generous serving for 2.

Provided by amanda l b

Categories     Curries

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 21

1/2 teaspoon white peppercorns
1/4 cinnamon stick
1/2 teaspoon cumin seed
1 tablespoon coriander seed
1 red chili pepper, seeded and finely sliced
4 golden shallots, finely sliced
3 cm gingerroot, peeled and finely sliced
1 stalk lemongrass, white section only, finely chopped
3 garlic cloves, finely diced
1 tablespoon peanuts, unsalted and roasted
500 g chicken thigh fillets, fat and skin removed
1 tablespoon light olive oil or 1 tablespoon cooking spray
270 ml coconut milk
1 tablespoon brown sugar
100 g potatoes, peeled and cubed
1 bay leaf
2 cardamom pods
30 ml fish sauce
1 tablespoon tamarind paste
coriander leaves
1 tablespoon peanuts, unsalted and roasted

Steps:

  • Par boil the potatoes, drain and set aside.
  • To make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic.
  • Cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. Process until you have a smooth paste.
  • Add the oil to a large, heavy based pan, and heat on a medium heat.
  • Add the chicken pieces, and cook until browned. You might need to do this in batches.
  • Remove the chicken from the pan and set aside.
  • Still on a medium heat, add the spice mixture and fry gently for about 1 minute.
  • Add the coconut milk and cook on medium heat for about 5 minutes.
  • I like my curry paste super-smooth, so at this stage I remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. Return to the pan. This step is entirely optional.
  • Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.
  • Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.
  • Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
  • Add the extra peanuts 5-10 minutes before finish cooking.
  • Serve with steamed rice and/or roti.

Nutrition Facts : Calories 810.7, Fat 50.8, SaturatedFat 30, Cholesterol 207.5, Sodium 1691.3, Carbohydrate 35.6, Fiber 3.6, Sugar 11.5, Protein 58.3

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2020-10-13 Pour the coconut milk in a pot large enough to fit all the ingredients and place over medium heat. Bring the coconut milk to a boil while stirring often. When the coconut milk is just starting to boil, mix in the Massaman curry paste. Simmer and mix until the paste is completely dissolved - this takes a few minutes.
From alwaysusebutter.com


SLOW COOKER CHICKEN MASSAMAN CURRY RECIPE - MY EDIBLE FOOD
2021-12-10 Instructions. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, add cubed chicken and cook, stirring occasionally, until golden brown, for about 3-4 minutes per side.
From myediblefood.com


CHICKEN MASSAMAN CURRY - GROW WITH DOCTOR JO
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.
From growwithdoctorjo.com


CHICKEN MASSAMAN CURRY : THAI FOOD RECIPE BY MAE PLOY
Massaman Curry is a Thai dish that is an interpretation of Malay curry dishes. Originated in Central Thailand at the court of Ayuttaya in the 16th century. T...
From youtube.com


MASSAMAN CHICKEN CURRY | SATYAM'S KITCHEN
2021-03-12 Cook the curry paste till the oil starts to separate from the paste. 3. To the curry paste add the Chicken Thigh Fillets and sauté for 2 to 3 mins. 4. Now add 1.5 cups of Coconut milk and 1 cup of Water and mix it well. 5. To this add Bay leaves, Palm sugar, Tamarind paste and Fish sauce and mix well. 6.
From satyamskitchen.com


SLOW COOKER MASSAMAN CHICKEN CURRY - JENNIFER COOKS
2016-05-23 Instructions. In a large heavy bottom skillet or iron skillet, heat olive oil or coconut oil over medium high heat and begin browning the chicken pieces in batches. Place browned chicken into slow cooker. Place cubed potatoes, carrots, and mixed peppers on top of the meat. Drizzle about 1 tablespoon more oil into the skillet if needed, and ...
From jennifercooks.com


THAI MASSAMAN CHICKEN CURRY RECIPE - BBC FOOD
Method. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant.
From bbc.co.uk


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