Chicken Massaman Curry

The first time I made Chicken Massaman Curry, it was a chilly evening, and I was looking for a dish that would warm not only my body but my soul. I had heard whispers about this Thai delicacy that melds tender chunks of chicken with warming spices and the creaminess of coconut milk. As the aromas of garlic and spices began to fill my kitchen, I felt like I was transported to the bustling streets of Thailand. With each stir of the pot, I could already imagine serving it over fluffy basmati rice, inviting my family to gather around the table for a comforting meal. This dish became a staple in my home, and every time I serve it, I’m reminded of the joy it brings to my loved ones.

Key Ingredients for Chicken Massaman Curry

When it comes to Chicken Massaman Curry, the ingredients play a crucial role in achieving that authentic flavor profile. Each component contributes to the dish’s richness, making every bite a delightful experience. The combination of sweet and savory elements makes this dish a true masterpiece.

• 1.5 pounds of boneless skinless chicken breasts, chopped into 1-inch pieces: This is the main protein that soaks up all the wonderful flavors.
• 4 tablespoons of red curry paste: This paste is the heart of the dish, infusing it with a warm aroma and spicy flavor.
• 3 tablespoons of avocado oil or coconut oil: Used for cooking, it adds richness and helps sauté the ingredients.
• 1/2 small butternut squash, peeled and chopped into 1-inch pieces: It brings a natural sweetness and texture to the curry.
• 2 (14-ounce) cans of full-fat coconut milk: Adds creaminess and balances the spices beautifully.
• 2 tablespoons of fresh lime juice or fish sauce: This adds a tangy note that brightens the dish.
• 1/2 teaspoon of ground cardamom: A warm spice that complements the other flavors perfectly.
• 2 cinnamon sticks: Infuse the curry with a sweet and warm aroma.
• 2 star anise pods: These add a unique flavor that’s both sweet and savory.
• 1 tablespoon of paprika: For a rich color and mild flavor.
• 1/2 teaspoon of sea salt: Enhances all the flavors in the dish.
• 3 to 5 kaffir lime leaves: Provides a citrusy aroma that brightens the curry.
• 2 to 3 tablespoons of unsweetened creamy almond butter (optional): For an extra layer of creaminess.
• Cooked basmati rice: A perfect accompaniment to soak up all that delicious sauce.
• Thai basil: Fresh herbs for garnish, adding another layer of flavor.

How to Make Chicken Massaman Curry

Making Chicken Massaman Curry is a rewarding experience that fills your home with amazing aromas. Follow these steps, and soon you’ll be enjoying this comforting dish in no time!

1. Start by placing chicken in a mixing bowl along with the red curry paste and 2 tablespoons of avocado oil. Stir well to ensure the chicken is coated. Let the meat marinate for at least 15 minutes, but if you have time, let it sit for up to 2 hours in the refrigerator. The longer it marinates, the more flavorful it will become.

2. While the chicken is marinating, peel and chop the butternut squash into 1-inch cubes. This step is essential because it allows the squash to cook evenly and absorb the curry flavors.

3. In a large pot or Dutch oven, heat 1 tablespoon of avocado oil over medium heat. Once the oil is hot, add the marinated chicken. Brown the chicken for approximately 2 to 3 minutes. At this stage, you don’t want to cook the chicken all the way through; just get a nice color on it.

4. Add the remaining ingredients, except for the kaffir lime leaves and almond butter, to the pot. This includes the chopped butternut squash, coconut milk, lime juice, ground cardamom, cinnamon sticks, star anise, paprika, and sea salt. Stir everything together well.

5. Cover the pot and bring the mixture to a full boil. Once it’s boiling, reduce the heat to low and let it cook covered for 1 hour. The goal here is to let the flavors meld and the chicken to become tender.

6. After an hour, remove the lid and allow it to cook at a gentle boil for an additional 30 minutes. This step will help thicken the sauce as it reduces. Stir occasionally, enjoying the fragrant smells wafting through your kitchen.

7. Once the sauce has thickened to your liking, stir in the kaffir lime leaves for an added burst of flavor. If you choose, add almond butter at this stage for a creamier texture. Ensure everything is well combined.

8. Carefully remove the cinnamon sticks and star anise pods from the pot. These spices have given their flavor, and you won’t want to bite into them!

9. Serve your Chicken Massaman Curry over a bed of cooked basmati rice. Optionally, you can also serve it with spaghetti squash or cauliflower rice for a low-carb option.

Ways to Adapt This Recipe

The beauty of Chicken Massaman Curry lies in its adaptability. Here are some ways you can make this recipe your own:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Freezing: Freeze the curry in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Pairing: Serve with naan or pappadam for a delightful experience alongside the rice.
• Vegetarian Option: Substitute chicken with tofu or a medley of vegetables for a plant-based version.
• Spice Level: Adjust the heat by adding more or less red curry paste according to your taste preferences.
• Nut Butter Substitution: If you choose not to use almond butter, you can use peanut butter for a different flavor.

How to Serve Chicken Massaman Curry

Serving Chicken Massaman Curry can be just as creative as making it. Here are some ideas to elevate your dining experience:

• With Rice: Always serve it over fluffy basmati rice to soak up the rich sauce.
• On Special Occasions: Perfect for gatherings, family dinners, or festive celebrations, as it brings people together.
• With Fresh Herbs: Garnish with fresh Thai basil leaves right before serving for added freshness.
• Accompanying Dishes: Pair it with a light salad or a cucumber salad to balance the richness.
• Seasonal Enjoyment: Ideal for cozy winter dinners, but delightful any time of year.
• Leftovers: Store leftovers to enjoy the next day, as the flavors become even richer.

FAQ

Conclusion

In summary, Chicken Massaman Curry is a deliciously rich and comforting dish that brings an exotic flair to your table. It’s perfect for both special occasions and cozy weeknights. I encourage you to try this recipe to experience the incredible flavors and warmth it offers. You won’t be disappointed!

Chicken Massaman Curry

The ultimate comfort food, Chicken Massaman Curry is a creamy, rich dish that will satisfy your cravings for something warm and flavorful. With tender chicken and a medley of spices, it's an easy weeknight dinner that will impress your family and friends. Make it tonight for a meal that warms the heart!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dinner

Cuisine Thai

Servings 5 servings

Calories 520 kcal

Equipment

• Oven
• Peeler
• Large Pot
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 4 tablespoons red curry paste
• 3 tablespoons avocado oil
• 0.5 small butternut squash
• 2 14-ounce cans full-fat coconut milk
• 2 tablespoons fresh lime juice
• 0.5 teaspoon ground cardamom
• 2 sticks cinnamon sticks
• 2 pods star anise
• 1 tablespoon paprika
• 0.5 teaspoon sea salt
• 3 to 5 kaffir lime leaves
• 2 to 3 tablespoons unsweetened creamy almond butter (optional)
• cooked basmati rice
• Thai basil

Instructions

 

• Place chicken in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow meat to marinate at least 15 minutes (up to 2 hours in the refrigerator).
• While chicken is marinating, peel and chop the butternut squash into 1-inch cubes.
• Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Add the chicken and brown for 2 to 3 minutes (don’t cook meat all the way through).
• Add the remaining ingredients except the kaffir lime leaves and almond butter to the pot and stir well. Cover and bring to a full boil.
• Reduce heat to low and cook, covered for 1 hour. Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thickened.
• Stir in the kaffir lime leaves and optional almond butter for an even thicker, more luscious sauce. Remove cinnamon sticks and star anise.
• Serve Chicken Massaman Curry with cooked basmati rice (or spaghetti squash or cauliflower rice).

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Tip 2: Freeze the curry in portions for up to 3 months.
• Tip 3: Serve with naan or pappadam for a delightful experience.
• Tip 4: Substitute chicken with tofu or a medley of vegetables for a plant-based version.
• Tip 5: Adjust the heat by adding more or less red curry paste.

Keyword Chicken Massaman Curry, comfort food, easy curry recipe, Thai curry recipe

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.