Slow Cooker Chicken Massaman Curry Recipes

SLOW COOKER MASSAMAN CHICKEN CURRY

Steps:

• 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 brown the onion; spoon browned onion into the slow cooker with the other ingredients.
• Immediately add the curry paste, ginger and lemongrass paste to the skillet and "saute" the paste for about 1 minute.
• Stir in 1 can of coconut milk and reduce to medium-low heat and let simmer and reduce by half.
• Whisk in chicken broth and remaining can of coconut milk, along with peanut butter. Bring to a boil, then reduce to low and simmer for about 5 minutes.
• Pour sauce over ingredients in slow cooker, gently stir ingredients to combine and set to low for about 4 to 6 hours.
• About 20 minutes before serving, season to taste with lemon juice, fish sauce and brown sugar.
• Stir in half of the chopped peanuts.
• Serve with hot cooked rice and sprinkle with additional chopped peanuts.

SLOW COOKER CHICKEN MASSAMAN CURRY

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.

SLOW COOKER MASSAMAN CHICKEN CURRY RECIPE

Steps:

• In a slow cooker, add the chicken, curry paste, potatoes, onion, coconut cream, tamarind concentrate, and brown sugar. Mix until the chicken is well coated.
• Cook on low for 6 hours.
• Mix the cornstarch and water until it forms a paste. Stir the paste into the sauce.
• Cook on high for 30 minutes or until thickened slightly.
• Season with salt and pepper.
• Serve & Enjoy.

SHORTCUT CHICKEN MASSAMAN CURRY

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

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.

CHICKEN MASSAMAN CURRY

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.

SLOW COOKER/CROCK POT MASSAMAN CURRY

Steps:

• Trim meat of excess fat and sinew and cut into 2-3cm cubes.
• Heat the oil in a heavy-based pot and fry the onion until brown.
• Add the meat, season and continue to brown all over.
• Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
• Put the potatoes on the bottom of the slow cooker.
• Pour the mix on top of the potatoes.
• Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
• In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).
• Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.