Massaman Chicken Curry (Very Easy)

Serves: 4                Prep Time: 10 minutes                                    Cooking Time: 30 minutes

Masaman Chicken Curry (Very Easy)

This Massaman recipe came from the writing on the Massaman paste tub but I did make some subtle changes. For instance: I didn’t have the tamarind paste and I couldn’t be bothered squeezing a lemon, but it still tasted as good as when I have it at my local Chinese restaurant.

  • 50g Massaman curry paste (for a milder curry use 25g)
  • 1 tbsp Vegetable/Canola Oil
  • 400ml can coconut milk
  • 200g meat/chicken diced
  • 150g cubed potatoes
  • 50g chopped onions
  • 15g peanuts chopped & roasted
  • Maybe a little extra water to cook the potatoes
  • 3 tsp brown sugar
  • 1 tsp tamarind extract
  • Taste and season as required
  • 150g white rice
  1. Stir-fry the Massaman paste with the oil and 2 tbsp water; keep stirring until the paste is dissolved.
  2. Then add 240ml coconut milk and bring to boil, simmer for 1 minute.
  3. Then add the diced chicken and the rest of the coconut milk, and bring back to boil.
  4. Add the potatoes, onions and peanuts and cook until potatoes are softened (ca. 20 mins)
  5. Stir in the sugar and tamarind*, cook for 1 minutes, then taste and season as required.
  6. I also added a handful of chopped Chinese Leaf just before point 4.
  7. Served with cooked white rice

Masaman Chicken Curry (Very Easy) (2)