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!
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.