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All in one Meals, Chicken, Dairy Free, Dinners, Egg Free, Family, Favourites, Gluten Free, Massaman Spice Blend, Spice Blends, Wholefood
Massaman Chicken Curry
I’ve been playing with some new recipe ideas for my Massaman Spice Blend, and this one has been a big hit with the family! It’s quick and easy to make, perfect for a midweek meal and you can easily double the recipe and freeze a batch for another day. We’ve also used the leftover curry as a filling in pasties, using the Grain-Free dough from Life-Changing Food as the pastry. SO GOOD!!
I’ve included the measurements for the individual spices in case you don’t yet have my Quirky Cooking Spice Blends, but I highly recommend getting your hands on them because they are DELISH and will save you time when preparing meals. (And save you frustration when you reach for a spice and realise it ran out!) Plus they’re top quality, fresh, organic spices blended in small batches every couple of months, so the flavour is amazing. Regular supermarket spices that have been on the shelf for months just don’t compare. 🙂
Enjoy this curry served over rice or cauliflower ‘rice’, or try a mixture of cauliflower and broccoli ‘rice’. Yum!
PrintMassaman Chicken Curry
Ingredients
2 Tbsp ghee
1/2 brown onion, chopped
4cm piece of ginger, peeled & finely grated/chopped
4 garlic cloves, finely chopped
1/2 red or green chilli, medium heat (optional), deseeded & finely chopped
3/4 cup chicken stock
1 stalk lemongrass, white part only, slightly crushed (not chopped)
3 bay leaves
1 Tbsp fresh turmeric, finely grated/chopped, or 1 tsp turmeric powder
1 Tbsp Quirky Cooking Massaman Curry Spice Blend, OR
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3/4 tsp ground cumin
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3/4 tsp ground coriander
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1/2 tsp ground cinnamon
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1/2 tsp ground cardamom
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1/2 tsp freshly ground black pepper
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1/4 tsp ground cloves
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1/8 tsp ground nutmeg
1 tsp tamarind paste
2 Tbsp preservative-free fish sauce
1 Tbsp coconut sugar or honey
600g chicken breast or thigh fillets, cut into 3-4cm cubes
1 x 270g tin of coconut cream (or use cashew cream)
400g potatoes, sweet potatoes or swedes, cut into 2cm cubes
1 red capsicum, chopped
1 ripe tomato, chopped
To serve (optional):
- fresh coriander, roughly chopped
- roasted cashews, roughly chopped
- cooked rice or sauteed cauliflower ‘rice’
Instructions
- Heat ghee in a large, heavy-based pot over med-high heat and add onion, ginger, garlic and chilli (if using). Saute for 5 mins, or until softened.
- Add chicken stock, lemongrass, bay leaves, turmeric, Quirky Cooking Massaman Spice Blend or individual spices, tamarind paste, fish sauce and coconut sugar or honey. Stir and bring to the boil.
- Add chicken, coconut cream (or cashew cream) and potatoes or swedes. Bring back to the boil, then reduce to med-low heat and simmer with lid on for 30 mins or until chicken and veg are cooked through.
- Remove lid, stir through the capsicum and tomato and increase heat to med-high. Simmer, uncovered, until the liquid is reduced to your liking. (May take another 10-15 mins.)
Notes
Serving suggestion:
Serve over rice or cauliflower ‘rice’ or jasmine rice, and garnish with coriander and roasted cashews.
Storage:
Store in fridge for up to three days, or freeze in an airtight dish for up to three months.
This curry is absolutely delicious. Seems like a lot of ingredients but it really isn’t and the whole recipe is quick and simple. I didn’t have fresh tomato so added one cup of homemade tomato chutney instead. We served this on a bed of baby spinach and cauliflower rice. So yummy and this will be made again for sure!! Thank you Jo for yet another amazing recipe.
This was amazing and so easy. Will certainly make it again.
made this for the first time tonight but with lamb instead of chicken and it was delicious! It was good even without the tamarind paste, which I didn’t have.
Wow, this was delicious! So quick & easy too. It’s up there with your butter chicken recipe, which is a family favourite. Thank you!
Everyone in the family said it was the best massaman they’ve had! A Huge hit. Thank you Jo for sharing your healthy massaman recipe. I swapped the chicken for chuck beef and slow cooked it in the oven for 2 hours and it was mouthwatering delicious. This recipe will now be a regular in our household.