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cozy aromatic curry nights

Massaman Curry

This velvety Massaman curry combines Thai and Indian influences with warm spices and creamy coconut milk. The tender chicken, soft potatoes, and crunchy peanuts create perfect textural balance in a one-pot meal that's both comforting and elegant.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup peanuts chopped
  • 1/2 cup coconut milk unsweetened, canned
  • 1 teaspoon Chinese five spice powder
  • 1/4 teaspoon cayenne
  • 1 tablespoon cooking oil
  • 1 cup chicken broth low sodium
  • 1 1/3 pounds chicken breasts boneless skinless, cut into 1/2-inch pieces
  • 3 tablespoons cilantro chopped
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • 1 teaspoon ginger fresh, chopped
  • 1 onion chopped
  • 1/2 pound potatoes boiling type, peeled and cut into 1/2-inch pieces
  • 1 teaspoon salt divided
  • 1/2 pound plum tomatoes cut into wedges
  • 1/4 teaspoon turmeric

Equipment

  • Large saucepan
  • Cutting board
  • Sharp knife

Method
 

  1. Heat cooking oil in a large saucepan over medium-low heat. Add onion and cook until translucent, about 5 minutes.
  2. Add minced garlic and chopped ginger, then immediately incorporate the spice mixture: Chinese five spice powder, ground cumin, cayenne, turmeric, and half of the salt (1/2 teaspoon). Allow spices to bloom in the oil for about 1 minute until fragrant.
  3. Whisk in chicken broth followed by coconut milk, bringing the mixture to a gentle simmer.
  4. Add potato cubes, cover the pot, and simmer until potatoes are almost tender, about 12 minutes.
  5. Add chicken pieces to the simmering sauce, cover again, and cook for 5 more minutes.
  6. Stir in chopped peanuts, tomato wedges, chopped cilantro, and the remaining 1/2 teaspoon of salt.
  7. Turn off the heat but keep the pot covered. Allow the curry to rest for about 2 minutes, letting the chicken finish cooking in the residual heat.
  8. Serve hot with steamed white rice.

Notes

For the best flavor, use full-fat coconut milk rather than light versions. Chicken thighs can be substituted for breasts if you prefer darker meat with more moisture. Cashews work well as a substitute for peanuts if needed.
This curry actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until just hot.
For a vegetarian version, substitute firm tofu or chickpeas for the chicken and use vegetable broth instead of chicken broth.