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Chicken Massaman Curry Recipe Recipe

Name: Chicken Massaman Curry Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 pound bone-in, skin-on chicken thighs; ½ pound size B gold potatoes, peeled and halved; 1 large shallot, quartered then halved; 1 inch fresh ginger, peeled and minced; 3 cloves garlic, minced; 2 small Thai chiles, finely chopped; 3 tablespoons Massaman curry paste; 2 sticks cinnamon; 2 bay leaves; 1 (13.5-ounce) can coconut milk; 1 ½ cups chicken stock or water; 1 ½ tablespoons soy sauce; 1 ½ tablespoons fish sauce; 1 tablespoon palm sugar; Juice from ½ lime; Cilantro, for garnish

Tasting Table

Switch up your dinner with some Thai chicken Massaman curry. The creamy, slightly spicy curry is easy to cook with coconut milk and warm spices.

Ingredients

1 pound bone-in, skin-on chicken thighs

½ pound size B gold potatoes, peeled and halved

1 large shallot, quartered then halved

1 inch fresh ginger, peeled and minced

3 cloves garlic, minced

2 small Thai chiles, finely chopped

3 tablespoons Massaman curry paste

2 sticks cinnamon

2 bay leaves

1 (13.5-ounce) can coconut milk

1 ½ cups chicken stock or water

1 ½ tablespoons soy sauce

1 ½ tablespoons fish sauce

1 tablespoon palm sugar

Juice from ½ lime

Cilantro, for garnish

Method

Add the chicken skin-side down to an oiled, deep skillet. Add the potatoes cut side down, then add the shallot pieces. Brown over medium heat until chicken skin is brown and crispy and the potatoes are golden on the bottom, about 5 minutes. Remove from the skillet.

Add more oil if needed, then sauté the garlic, ginger, and chiles until soft and fragrant, about 2 to 3 minutes. Once soft, stir in the curry paste and combine. Add the cinnamon sticks and bay leaves.

Shake the coconut milk well and pour it into the skillet, whisking or stirring to combine with the curry paste. Add the chicken, potatoes, and shallot back into the skillet, then add the chicken stock. Chicken stock should cover ¾ of the chicken thighs.

Bring the curry to a simmer and cook, uncovered, until chicken is fall-apart tender and potatoes are very soft, about 15 to 20 minutes.

Once chicken and potatoes are tender, add the soy sauce, fish sauce, palm sugar, and lime juice and stir. Stir the palm sugar to dissolve. Cook for another 5 minutes, stirring frequently.

To serve, garnish with cilantro and serve over rice.

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