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Authentic Massaman Chicken Curry

This Authentic Massaman Chicken Curry is a rich, aromatic blend of tender chicken, spices, and creamy coconut milk for a comforting Thai-inspired meal.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Authentic, Chicken, Coconut Milk, Comfort Food, Curry, Massaman, Spicy
Servings: 4 servings

Ingredients

For the Massaman Curry Paste:

  • 10 pieces dried long chilies seeds removed
  • 1 tsp white peppercorns
  • 2 tbsp lemongrass sliced, tender part only
  • 1 tsp galangal sliced
  • 2 pieces coriander roots cleaned and chopped
  • 1 piece whole nutmeg grated
  • 3 blades mace
  • 10 pieces whole cloves spice
  • 10 cloves garlic
  • 1 stick cinnamon stick about 5 cm / 2 inches
  • 5-6 pieces shallots peeled
  • 10 pods 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

For the Curry:

  • 2 pieces 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 pieces 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

Instructions

Prepare the Curry Paste

  • Soak 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 smooth to make the Massaman curry paste.

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. Remove the chicken and set aside.

Sauté and Cook the Curry

  • In the same pot, add the sliced onions and cook until translucent, about 5 minutes, stirring occasionally.
  • Add the freshly made Massaman curry paste to the pot. Cook for 5-7 minutes, stirring frequently until oil starts to separate from the paste.
  • Return the browned chicken to the pot. Pour in thick and thin coconut milk. Stir to combine.
  • Add cubed potatoes, cashew nuts, palm sugar, salt, fish sauce, and tamarind paste. Mix well.
  • Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 to 60 minutes until chicken is tender and potatoes are cooked, stirring occasionally.

Finish and Serve

  • Taste and adjust seasoning with more fish sauce or palm sugar if needed.
  • Remove from heat and serve hot, garnished with fresh cilantro or mint, alongside steamed jasmine rice or roti.

Equipment

  • Blender or food processor
  • Large Pot or Dutch Oven
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Wooden Spoon

Notes

  • Make the curry paste ahead and store it in the fridge for up to a week to save time.
  • Adjust the number of dried chilies to control the spice level according to your preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.