Authentic Massaman Chicken Recipe – Potatoes & Cashews

Last Updated on 2 months by Neha Deshmukh

Authentic Massaman Chicken Recipe – Potatoes & Cashews

Introduction

Okay, let’s be real – Massaman Curry is comfort food defined. It’s warm, fragrant, a little sweet, a little spicy… honestly, it’s just a hug in a bowl. I first stumbled upon this recipe years ago while trying to recreate a dish I had on a trip to Thailand, and I’ve been tweaking it ever since. It’s become a family favorite, and I’m so excited to share my version with you! This recipe is surprisingly easy, even if you’ve never made a Thai curry before.

Why You’ll Love This Recipe

This Massaman Chicken is a winner for so many reasons! It’s packed with flavor, thanks to the incredible Massaman curry paste. The combination of tender chicken, soft potatoes, and crunchy cashews is just divine. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal. It’s a little different from your typical Indian curry, but trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delicious Massaman Chicken:

• 1.5 lb (680g) chicken breasts, cut into 1-inch cubes
• 4 oz (113g) Massaman curry paste
• 1 tablespoon oil (vegetable, canola, or coconut oil work well)
• 1 cup (240ml) coconut milk (full-fat is best!)
• 1 large potato, peeled and cubed
• 1 medium onion, sliced
• 20 whole cashews
• 2 teaspoons fish sauce (optional, but recommended)
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt

Ingredient Notes

Let’s talk ingredients for a sec, because choosing the right ones makes all the difference!

Massaman Curry Paste: Origins and Varieties

Massaman curry paste is the heart and soul of this dish. It’s a unique blend of spices, influenced by Persian and Indian cuisine. You can find it at most Asian grocery stores, or even in the international aisle of many supermarkets. There are different brands, some spicier than others, so adjust to your preference.

Coconut Milk: Choosing the Right Kind

Full-fat coconut milk really is the way to go here. It creates a richer, creamier sauce. You can use the canned kind – just shake the can well before opening! About 400ml is perfect.

Potatoes: Best Types for Massaman Curry

I like to use Yukon Gold potatoes because they hold their shape well and have a lovely buttery flavor. Red potatoes also work great. Avoid waxy potatoes like new potatoes, as they can become a bit too soft.

Cashews: Roasted vs. Raw

You can use either roasted or raw cashews. If you use raw, they’ll soften up during cooking. I personally prefer roasted for a bit more crunch, but it’s totally up to you!

Fish Sauce: A Flavorful Optional Addition

Don’t be scared of fish sauce! It adds a wonderful umami flavor that really elevates the dish. If you’re vegetarian or just don’t like fish sauce, you can leave it out or substitute with a little soy sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or Dutch oven over medium heat. Add the Massaman curry paste and sauté for about a minute, until fragrant. This step is key – it really wakes up the spices.
2. Add the chicken cubes and cook for 2-3 minutes, until lightly browned on all sides. You don’t need to cook it all the way through at this point.
3. Pour in the coconut milk and stir well to combine. Bring to a simmer, then cover and cook for 5-10 minutes, allowing the chicken to cook through and the flavors to meld.
4. Add the cubed potatoes, sliced onions, cashews, brown sugar, and fish sauce (if using). Stir everything together.
5. Cover again and cook on medium heat for another 10 minutes, or until the potatoes are tender and the sauce has thickened. Give it a taste and adjust seasoning with salt if needed.
6. Serve hot with jasmine rice. Seriously, don’t skip the jasmine rice – it’s the perfect accompaniment!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Balance of Flavors

Massaman curry is all about balance – sweet, savory, spicy, and tangy. Don’t be afraid to adjust the brown sugar and fish sauce to your liking.

Tenderizing the Chicken

For extra tender chicken, you can marinate it in a little bit of the curry paste for 30 minutes before cooking.

Working with Massaman Curry Paste

Massaman curry paste can sometimes be a bit thick. If it’s sticking to the bottom of the pan, add a splash of water or coconut milk to loosen it up.

Variations

Want to switch things up? Here are a few ideas:

Vegan Massaman Chicken

Substitute the chicken with firm or extra-firm tofu, chickpeas, or a mix of vegetables like cauliflower and broccoli.

Gluten-Free Massaman Chicken

This recipe is naturally gluten-free, but double-check the label on your curry paste and fish sauce to ensure they don’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of Massaman curry paste to control the spice level. Start with less and add more to taste. You can also add a pinch of chili flakes for extra heat. My friend, Priya, loves to add a finely chopped Thai chili for a real kick!

Massaman Chicken for Festive Occasions (e.g., Songkran)

This dish is perfect for celebrations! I often make a big batch for Songkran (Thai New Year) and it’s always a hit.

Serving Suggestions

• Jasmine rice (a must!)
• A side of steamed vegetables
• A sprinkle of fresh cilantro
• A wedge of lime

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

What is Massaman Curry and where does it originate?

Massaman curry is a rich, relatively mild Thai curry with Persian, Indian and Malay influences. It’s unique for its use of spices like cinnamon, cardamom, and cloves, which aren’t typically found in other Thai curries.

Can I make Massaman Curry Paste from scratch?

Yes, you can! But it’s a bit of a project. It involves grinding a long list of spices, herbs, and aromatics. If you’re feeling ambitious, there are plenty of recipes online.

What can I substitute for fish sauce in this recipe?

Soy sauce is a good substitute, or you can use a little bit of salt and a squeeze of lime juice.

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes add a lovely sweetness and color to the dish.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more coconut milk or water. If it’s too thin, simmer it uncovered for a few more minutes to allow it to reduce.

Is it possible to make this recipe in a slow cooker?

Yes! Sauté the curry paste first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.