Authentic Massaman Chicken Curry

If you’ve ever experienced the rich, aromatic experience of Massaman curry, you know it’s not just food; it’s a journey through flavors and history. This Authentic Massaman Chicken Curry is a delightful blend of spices and tender chicken simmered in creamy coconut milk, making it a perfect comfort food for any occasion. With its roots in Thai cuisine, this dish marries the influences of Indian and Persian cooking, resulting in a unique taste that’s both exotic and familiar.

Why This Recipe is a Keeper

This recipe is a keeper because it showcases the perfect balance of flavors – spicy, sweet, and savory – with the added richness of coconut milk. The combination of tender chicken and hearty potatoes makes it a filling meal, ideal for family dinners or gatherings. Moreover, the use of authentic spices ensures that every bite transports you to a bustling Thai market filled with the scent of fresh herbs and spices. Not to mention, it’s a fantastic way to impress your guests with your culinary skills!

Gather These Ingredients

To create this amazing dish, you’ll need the following ingredients:

• 10 dried long chilies (seeds removed)
• 1 tsp white peppercorns
• 2 tbsp lemongrass, sliced (tender part only)
• 1 tsp galangal, sliced
• 2 coriander roots, cleaned and chopped
• 1 piece whole nutmeg, grated
• 3 blades mace
• 10 whole cloves (spice)
• 10 cloves garlic
• 1 cinnamon stick (about 5 cm / 2 inches)
• 5-6 shallots, peeled
• 10 green cardamom pods
• 3 tsp coriander seeds
• 1 tsp cumin
• 1 piece kaffir lime peel (optional, for aroma)
• 1 piece fresh ginger (about 2 cm / 1 inch)
• 1 tbsp shrimp paste (optional)
• 2 chicken drumsticks (or bone-in chicken pieces)
• 200 g Massaman curry paste (from above)
• 475 ml thick coconut milk (coconut cream)
• 700 ml thin coconut milk (or dilute 1 cup thick coconut milk with 2 cups water)
• 2 onions, sliced
• 500 g potatoes, peeled and cubed
• 200 g cashew nuts, plain roasted
• 2 tbsp palm sugar
• 1 pinch salt
• 1 tbsp fish sauce
• 4 tbsp tamarind paste

Essential Tools for Success

To prepare this flavorful dish, you will need the following tools:

• Blender or food processor – for making the curry paste.
• Large pot or Dutch oven – for simmering the curry.
• Knife and cutting board – for chopping vegetables and herbs.
• Measuring cups and spoons – to ensure accurate measurements.
• Wooden spoon – for stirring the curry as it cooks.

Authentic Massaman Chicken Curry: How It’s Done

Step 1: Prepare the Curry Paste

Start by soaking the dried long chilies in warm water for about 15-20 minutes until they soften. Drain them and place in a blender or food processor. Add the white peppercorns, lemongrass, galangal, coriander roots, grated nutmeg, mace, cloves, garlic, cinnamon stick, shallots, green cardamom pods, coriander seeds, cumin, kaffir lime peel, ginger, and shrimp paste (if using). Blend until you achieve a smooth paste. This will be your Massaman curry paste.

Step 2: Cook the Chicken

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chicken pieces and brown them on all sides. This will enhance the flavor of the chicken and give it a beautiful color. Once browned, remove the chicken and set aside.

Step 3: Sauté the Onions

In the same pot, add the sliced onions and cook until they become translucent. This usually takes about 5 minutes. Stir occasionally to ensure they don’t burn.

Step 4: Add the Curry Paste

Next, add the freshly made Massaman curry paste to the pot. Cook it for about 5-7 minutes, stirring frequently to release the aromas of the spices. You’ll know it’s ready when the oil starts to separate from the paste.

Step 5: Combine Ingredients

Return the browned chicken to the pot. Pour in the thick coconut milk and thin coconut milk. Stir well to combine everything. Add the cubed potatoes, cashew nuts, palm sugar, salt, fish sauce, and tamarind paste. Mix everything together until well incorporated.

Step 6: Simmer the Curry

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and the potatoes are cooked through. Stir occasionally, ensuring nothing sticks to the bottom.

Step 7: Adjust Seasoning

Taste the curry and adjust the seasoning as needed. You may want to add a bit more fish sauce for saltiness or palm sugar for sweetness, depending on your preference.

Step 8: Serve and Enjoy

Once the chicken is tender and the flavors have melded beautifully, remove the pot from heat. Serve the Authentic Massaman Chicken Curry hot, garnished with fresh cilantro or mint, alongside steamed jasmine rice or roti. Enjoy the delightful explosion of flavors in every bite!

International Equivalents

To help you find the right ingredients, here are some international equivalents:

• Lemongrass – Citronnelle (French), Lemon Grass (Spanish)
• Galangal – Kha (Thai), Alpinia galanga (Latin)
• Fish sauce – Nuoc Mam (Vietnamese), Salsa de pescado (Spanish)
• Tamarind paste – Pasta de tamarindo (Spanish), Tamarindo (Portuguese)

Behind the Recipe

This recipe for Authentic Massaman Chicken Curry pays homage to the rich culinary traditions that inspired it. Originating from southern Thailand, Massaman curry is heavily influenced by Indian spices and cooking techniques, reflecting the historical trade routes. The unique combination of spices, including cardamom, cinnamon, and nutmeg, creates a warm and comforting flavor profile that is distinctively different from other Thai curries. The use of coconut milk adds a creamy texture that balances the heat from the chilies, making it a favorite among many.

Leftovers & Meal Prep

This dish is perfect for meal prep and leftovers. The flavors of the Authentic Massaman Chicken Curry deepen and improve the next day, making it an excellent option for batch cooking. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of coconut milk if needed to regain its creamy consistency. You can also freeze the curry for up to 3 months; just ensure it cools completely before transferring it to a freezer-safe container.

FAQ

Can I use other proteins instead of chicken?

Absolutely! You can substitute chicken with beef, lamb, or even tofu for a vegetarian version. Just adjust the cooking times accordingly, as different proteins require different lengths of cooking.

Is Massaman curry always spicy?

Massaman curry is generally milder compared to other Thai curries, but it does have a warm flavor profile. You can adjust the number of dried chilies to suit your spice preference.

Can I make this dish in advance?

Yes! Massaman curry actually tastes better when made in advance, as the flavors have time to meld. It can be stored in the refrigerator or frozen for later use.

What can I serve with Massaman Chicken Curry?

Massaman Chicken Curry pairs beautifully with steamed jasmine rice, roti, or naan. You can also serve it with a fresh salad or pickled vegetables to balance the richness of the curry.

Quick Weeknight Wins

• Sally’s Baking Addiction – Discover delightful recipes for quick desserts to pair with your curry.
• Pinch of Yum – Check out their easy side dishes that can complement your meal.
• Minimalist Baker – Find simple and delicious vegetarian options to serve alongside.

Bring It to the Table

Gather your loved ones and present this Authentic Massaman Chicken Curry with pride. The vibrant colors and enticing aroma will surely draw everyone to the table. As you serve, share the story behind the dish and enjoy the warm conversations that unfold. This curry is not just a meal; it’s an experience that brings warmth and joy to any gathering. Bon appétit!