Thai Massaman Curry Chicken Recipe | Thai Massaman Curry | Kitchenstagram
Massaman Curry stands out as a unique and beloved dish within the world of Thai cuisine, particularly for its distinctive flavour profile and cultural significance. The name “Massaman” is derived from the Persian word “Mosalman,” meaning Muslim. Unlike the more commonly recognized Thai curries, such as red, green or Panang, Massaman curry draws heavy inspiration from South Asian and Middle Eastern culinary traditions.
The complexity of Massaman curry lies in its unique blend of spices. Ingredients such as cardamom, cinnamon, cumin, cloves, star anise, bay leaves, and nutmeg are key components brought to Thailand by Muslim traders from the Middle East, South Asia and the Malay Archipelago in the 17th century. These spices are traditionally uncommon in Thai cuisine but must have become integral to the distinct flavour profile of Massaman curry. These foreign elements are harmoniously combined with native Thai ingredients like dried chili peppers, coriander seeds, lemongrass, galangal, white pepper, shrimp paste, shallots and garlic to create the Massaman curry paste, known in Thai as “Nam Phrik Kaeng Matsaman.” These spices, combined with the creamy richness of coconut milk, create a dish that is both savory and slightly sweet, with a subtle warmth that makes it especially appealing.
In the west, chicken is often preferred protein for Massaman curry, but in Thailand, beef, lamb or even mutton are more traditionally used. This choice of meat reflects the dish’s historical roots, as pork, a common ingredient in other Thai dishes, is notably absent due to the curry’s Muslim influences. The rich, hearty nature of the curry makes it an ideal meal for cooler weather, as its combination of spices, tender meat and creamy coconut milk provide a comforting and satisfying experience. The inclusion of ingredients like onions, potatoes and peanuts adds layers of texture and flavour, making each bite a delightful exploration of taste.
One of the most appealing aspect of Massaman Curry is its versatility. Despite its complex flavour profile, the dish is relatively mild compared to other Thai curries. The heat from the chilies is mellowed by the creamy coconut milk and the earthy spices, making it a great option for those who are new to Thai cuisine or who prefer less spicy dish. Additionally, the curry’s flavour can be easily adjusted to suit individual preferences, whether you prefer it sweeter, saltier or spicier. This flexibility, along with its one-pot preparation, makes Massaman curry a popular choice for home cooks. Though the ingredient list may seem lengthy, the dish comes together in about an hour, making it both an impressive and accessible option for a weeknight dinner or a special occasion.
Beyond its culinary appeal, Massaman Curry holds a significant place in Thailand’s culinary history. The dish is often associated with the royal court of Thailand, particularly during the early Ratanakosin period. A famous boat song composed by King Rama II, which speaks of the irresistible allure of Massaman curry, hints as its status as a royal dish, enjoyed by the Thai Monarchy over two centuries ago. The fact that Massaman curry was mentioned first in the savory section of this song suggests that it may have been a favourite of the king, further cementing its reputation as a dish of distinction.
In modern times, Massaman curry continues to be celebrated, not just in Thailand but around the world. Its enduring popularity is a testament to its timeless appeal, combining the rich, fragrant spices of South Asia with the creamy, comforting elements of Thai cuisine. Whether served with a crusty loaf of sourdough bread, traditional roti, or a simple bowl of steamed rice, and traditional variations sometimes include fruit like oranges, orange juice or pineapple juice to enhances the dish’s sweetness and acidity. Massaman curry is a dish that evokes warmth and nostalgia, making it a perfect choice for a hearty meal, especially during colder months.
Storage tips:
Massaman curry tastes even better the next day! Store it in an airtight container in the fridge for up to a week.
Ingredients:
Massaman Curry Paste:
1 stalk of Lemongrass (bottom half of the stalk)
15 gm Galangal, (chopped)
6 pcs. Shallots, chopped
6 pcs. Garlic cloves
1 tbsp Coriander seeds
1 tbsp Cumin seeds
2 tsp Fennel seeds
1/2 tbsp Black peppercorn
7-8 pcs. Green Cardamom
1/2 tbsp White peppercorn
1/4 the of Whole Nutmeg
1 tbsp Cloves
1 inch Cinnamon
6-8 pcs. Dried Red Chili (seeds removed)
1 tbsp Lime peel
1 tbsp Cilantro stems & root (chopped)
Massaman Chicken Curry:
700 gm Chicken, (bone-in)
4 tbsp Oil
500 ml Coconut milk
Salt to taste
1 tsp Black pepper powder
2 pcs. Bay leaf
1 tbsp Fish sauce
200 gm Potatoes, cut in chunks
2 nos. Onion, cubed
1 pc. Star Anise
1/4 cup Roasted Peanuts
2 tbsp Tamarind paste
2 tbsp Sugar
Preparation:
Massaman Curry Paste:
- Step 1: In a frying pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorn, white peppercorn, green cardamom, nutmeg, cloves, cinnamon, dried red chilies and dry roast everything on medium flame until fragrant. Transfer the toasted spices in a bowl and allow them to cool.
- Step 2: Remove the reedy outer part of the lemongrass and chop the white part of the lemongrass. Put the pan back on medium flame, add shallots, lemongrass, garlic cloves and galangal. Get a nice char on them, then remove from heat. Transfer them in a bowl and allow them to cool.
- Step 3: Remove the seeds of the green cardamom and discard the skin. Then transfer all the dry spices into a grinder and grind into a fine powder.
- Step 4: Next add all the charred aromatics, shallots, lemongrass, garlic cloves, galangal, lime peel, cilantro stems and root in the blender with the spice powder and blend into a smooth paste with little water. Keep aside.
Massaman Chicken Curry:
- Step 5: Place a heavy bottom pot over medium heat, add oil and chicken pieces, season with salt & pepper. Fry the chicken until lightly golden. Once the chicken are fried, keep aside.
- Step 6: Then add bay leaf and 100 ml coconut milk in the pot and boil the coconut milk over medium heat.
- Step 7: Then add massaman curry paste and cook the paste until the mixture is very thick and coconut oil separates from the paste.
- Step 8: Then add the fried chicken and cook the chicken on the medium heat for 6-8 minutes.
- Step 9: Next add fish sauce and remaining coconut milk, stir to combine everything properly.
- Step 10: Then add potato chunks, cubed onions, star anise, salt to taste and roasted peanuts, stir to combine. Cover the pot and cook the chicken for 30-35 minutes on medium flame.
- Step 11: Add tamarind paste and sugar and stir to combine everything properly. Simmer for 5-6 more minutes and turn off the heat. Keep aside.
- Step 12: Transfer to a serving bowl, garnish with sliced red chilies and peanuts. Serve with jasmine rice. Enjoy!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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