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Massaman Curry With Chicken Recipe

Skip the takeout and make Massaman Curry with Chicken at home. It’s a rich yet relatively mild dish that is great served over rice.

While most people associate Massman Curry as a Thai dish, there is the possibility that its origins are from the middle east.  The name “massaman” may be a derivative of Mussulman, an archaic form of the word Muslim.

Regardless of where the dish originated, it’s delicious!  Some recipes call for a massaman curry paste which has coriander, cumin, cinnamon, cloves, pepper, and nutmeg.  This version is much simpler.

massaman curry cooking in a skillet

How To Make Massaman Curry

For this incredible curry dish, you need the following ingredients:

  • 1 can coconut milk
  • ¼ cup crunchy peanut butter
  • ¼ cup hoisin sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp curry powder
  • 1 Tbsp fish sauce
  • 2 Tbsp tamari sauce
  • 2 Tbsp sesame oil
  • 1 cup onion, chopped
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1 ¼ pounds skinless, boneless chicken breast, cubed
  • 3 cups potatoes, peeled and diced
  • ½ cup cashews

To streamline the process, start by combing the ingredients that will form the sauce:  coconut milk, peanut butter, hoisin sauce, brown sugar, curry powder, a little fish sauce for umami, and tamari sauce.

Set it aside and get started on dicing potatoes and onions.  (Tip:  after dicing potatoes, keep them in a bowl covered with water.  This helps to remove some of the starch and keeps them from discoloring.)

Next, cut the chicken on the bias into thin strips.  Drizzle sesame oil into a large non-stick skillet and turn the burner on medium-high heat.  Now it’s time to start cooking.

Place the chicken into the hot skillet and cook until it is no longer pink.

Stir in the coconut mixture and potatoes and bring it to a boil. Reduce the heat, cover, and simmer for 15 – 20 minutes, stirring occasionally.

Stir in cashews and remove from heat.

massaman curry cooking in a skillet

Massaman Curry

Lynda
Skip the takeout and make Massaman Curry with Chicken at home. It's a rich yet relatively mild dish that is great served over rice.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dishes
Cuisine Thai
Servings 6 servings
Calories 548 kcal

Ingredients
  

  • 1 can coconut milk
  • ¼ cup crunchy peanut butter
  • ¼ cup hoisin sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp curry powder
  • 1 Tbsp fish sauce
  • 2 Tbsp tamari sauce
  • 2 Tbsp sesame oil
  • 1 cup onion chopped
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1 ¼ pounds skinless boneless chicken breast, cubed
  • 3 cups potatoes peeled and diced
  • ½ cup cashews

Instructions
 

  • Combine first seven ingredients (coconut milk to tamari sauce) in a bowl and set aside.
  • Heat sesame oil on medium heat in a large non-stick skillet. Add onions and sauté for 2-3 minutes. Stir in the ginger and garlic.
  • Add chicken and cook until it is no longer pink inside.
  • Stir in the coconut mixture and potatoes and bring it to a boil.
  • Reduce heat, cover, and simmer for 15 – 20 minutes, stirring occasionally.
  • Stir in cashews. Remove from heat.

Nutrition

Calories: 548kcalCarbohydrates: 35gProtein: 30gSaturated Fat: 17gCholesterol: 60mgSodium: 939mgFiber: 6gSugar: 12g
Keyword curry, Massaman curry, Thai
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!
Massaman curry and broccoli in a bowl

Massaman Curry with Chicken is gluten-free and dairy-free.  It can easily be made soy-free by substituting coconut aminos for the tamari.  Serve it over basmati rice with a side such as broccoli and dinner is done!

bowl of massaman curry and broccoli

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