Authentic Massaman Chicken Curry

Chicken Massaman Curry has quite the reputation! CNN once called it the most delicious food in the world. And honestly, once you taste it, you’ll see why. Creamy, fragrant, and full of gentle spices, it’s comfort food that feels a little exotic but completely lovable from the very first bite.

Chicken slowly simmers in coconut milk along with spices like cinnamon, cardamom, and star anise, creating layers of flavor. It’s the kind of dish that makes you stop after the first bite, look at your plate, and think, “Wow, this is special.”

I’ve cooked plenty of Thai curries over the years. Thai Green Curry, Thai Red Curry, Thai Panang Curry… and they each have their fiery charm. But Massaman feels different. It has a gentleness to it. The flavors remind me of Indian dishes I grew up loving, but with a Thai soul that makes it unique.

What I love about this dish is how approachable it is. Even if you shy away from spicy food, Massaman is one of those curries that wins everyone over. Serve it with fluffy jasmine rice, and it becomes a meal that’s just as perfect for weeknight dinners as it is for impressing guests.

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What is Massaman Curry?

Massaman Curry is one of Thailand’s most unique dishes, and it has a fascinating story. Though firmly Thai today, its origins trace back to Persian and Indian influences brought by traders. The very name “Massaman” comes from the old word “Mussulman,” meaning Muslim, hinting at its roots.

Unlike many other Thai curries, Massaman uses spices not usually seen in traditional Thai cooking—cinnamon, cardamom, cloves, and star anise. These aromatic touches give it a depth that feels familiar to anyone who’s cooked Indian curries, yet the creamy coconut milk and Thai curry paste give it its own distinct identity.

Traditionally, beef is the most common protein, but chicken and lamb are also popular. Pork, on the other hand, is rarely used, as the dish’s Muslim roots excluded it. Potatoes are a classic addition, making it extra hearty, and peanuts add a nutty richness that’s simply irresistible.

It’s no surprise that in 2011, CNNGo named Massaman Curry the most delicious food in the world. Even when readers later ranked it tenth, it reclaimed the number one spot in 2018—proof of just how beloved this curry is worldwide.

Why Chicken Massaman Curry?

While beef is often the star (check out my Beef Massaman Curry), I adore this version with chicken. Bone-in thighs or drumsticks simmer slowly in the sauce, soaking up all the flavors until the meat is tender and juicy. Chicken makes the curry feel a little lighter, but still incredibly satisfying. It’s also a bit quicker to cook than beef, which means you can bring this Thai classic to your table in less time.

Ingredients Needed

You can find exact measurements in the recipe card at the end of this post. Here are the things you will need:

• Chicken – I like using bone-in thighs and drumsticks for this recipe, since darker meat stays moist and tender through the longer simmering. The bones also add more flavor to the curry. You can use boneless thighs if you prefer a slightly quicker cook, but I wouldn’t recommend chicken breast here (unless you can’t live without it), it tends to dry out in this kind of dish.
• Oil – A touch of oil helps bloom the curry paste and spices at the beginning. Any neutral oil works, though I usually go with vegetable or canola.
• Coconut milk – This is the soul of Massaman Curry. It makes the sauce rich, creamy, and silky, and it balances out the warm spices. I use two full cans, one gets cooked down with the curry paste for depth of flavor, and the other goes in later for creaminess. Always shake the can before opening, since coconut cream tends to separate on top.
• Massaman curry paste – This paste is what makes the dish so easy to pull together at home. Store-bought works beautifully and already has many of the traditional aromatics built in, like lemongrass, galangal, and dried chilies. My favorite brands are Maesri and Mae Ploy, which you can usually find at Asian markets or online. They both have bold, authentic flavors, and I always keep a can or tub in my pantry.
• Cinnamon stick, star anise, and cardamom pods – These spices aren’t typical in Thai cooking, which is what makes Massaman unique. They bring warmth and depth, almost like a gentle nod to Indian curries. Simmering them whole allows their fragrance to infuse into the sauce without overwhelming it.
• Water – I add a bit of water to loosen the sauce and help the chicken cook evenly. It also gives the potatoes room to simmer without making the curry too thick.
• Fish sauce – This is the salty, umami backbone of Thai curries. Don’t worry, it doesn’t make the dish taste fishy, it just deepens the flavor of the sauce.
• Shallots – I love cutting shallots into big chunks for this curry. They soften and sweeten as they simmer, adding body to the sauce. If you can’t find shallots, yellow or red onions are fine substitutes.
• Potatoes – These are a signature part of Massaman Curry. They absorb the coconut milk and spices, becoming tender and flavorful. I usually cut them into large chunks so they hold their shape during the long simmer.
• Brown sugar – A little sweetness balances the savory and spicy notes. Palm sugar is often used in Thailand, but brown sugar works beautifully and is easy to find.
• Tamarind paste – This adds a gentle tang that brightens up the rich sauce. It’s a classic element in Massaman, balancing the sweetness and creaminess with just a touch of sourness. If you can’t find it, lime juice is a quick substitute.
• Roasted peanuts – These get sprinkled on top before serving and add a nutty crunch that ties the dish together. You can also use cashews for a different twist.
• Lime wedges – A squeeze of fresh lime over the curry right before eating lifts all the flavors. I always serve them on the side so everyone can adjust to their taste.
• Fresh cilantro – A scattering of cilantro at the end adds freshness and color. If you’re not a fan, you can skip it, but I find it really rounds out the dish.
• Salt – I always give the curry a taste at the end and adjust as needed. Keep in mind that the curry paste and fish sauce already bring saltiness, so add extra sparingly.

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How to Make Chicken Massaman Curry

1. Start with the base: Heat a little oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add about half a cup of coconut milk. Let it cook down for 30–40 seconds until it thickens and starts to separate slightly. This step gives the curry extra depth and helps the paste release its oils.

2. Cook the curry paste: Stir in the Massaman curry paste and cook it for about 5–6 minutes, stirring often. This really wakes up the flavors of the paste and makes your curry taste richer and more aromatic.

3. Add the chicken: Place your chicken thighs and drumsticks into the pot, stirring well so they’re coated in the curry paste mixture. Let them cook for 5–6 minutes. This gives the chicken a head start in soaking up those beautiful flavors.

4. Build the sauce: Add the whole spices like cinnamon stick, star anise, and cardamom pods, then pour in the rest of the coconut milk from the first can. Stir in the fish sauce and a cup of water, mixing everything together. Cover the pot and let it simmer gently for about 15 minutes.

5. Add the vegetables: Now add in the potato and shallot chunks, along with the second can of coconut milk. Stir, then cover and cook for another 30 minutes, or until the potatoes are tender and the chicken is cooked through. The sauce will thicken slightly and become beautifully rich.

6. Finish the curry: Stir in the brown sugar and tamarind paste, letting it simmer for 2–3 minutes more. Taste and adjust for salt, you might find it doesn’t need much since the paste and fish sauce already add seasoning.

7. Garnish and serve: Once everything is perfect, garnish with chopped fresh cilantro, roasted peanuts, and a squeeze of lime. I always serve it with warm jasmine rice to soak up the sauce.

Alpana’s Tips

• Use Quality Curry Paste: Some people make the curry paste from scratch, but it’s not really necessary. Most of the ingredients are not readily available, and it can be quite time-consuming. I find that Mae Ploy and Maesri brands offer excellent curry pastes that deliver authentic and robust flavors, making the cooking process much easier and just as delicious.
• Cooking the curry paste for several minutes at the start is key: It helps release the oils and intensifies the flavor. Don’t rush this step.
• Cut your potatoes into large chunks: This way they hold their shape through simmering.
• Simmer Slowly: Slow-cooking the curry allows the chicken to become tender and lets the flavors meld beautifully.
• Prevent Sticking: I stir occasionally while simmering to prevent the curry from sticking to the bottom of the pot. I add a splash of water if it becomes too thick.
• Use Full-Fat Coconut Milk: For a richer and creamier texture, I use full-fat coconut milk.

Variations

Different proteins: While chicken is classic, this curry is also wonderful with beef, lamb, or even goat for a richer, heartier version.

Vegetarian twist: Swap the chicken for tofu, chickpeas, or even hearty vegetables like cauliflower or eggplant. Use soy sauce instead of fish sauce to keep it vegetarian.

Add more veggies: Potatoes and shallots are traditional, but you can add carrots, snow peas, green beans, or even pumpkin or butternut squash for extra color and sweetness.

Nut swap: Roasted peanuts are the usual garnish, but cashews are nice too.

Heat it up: Massaman is usually mild, but if you love spice, add extra red chilies, chili flakes, or even a spoonful of red curry paste to kick up the heat.

Every time I make Massaman Curry, I’m reminded why Thai food has such a special place in my kitchen. If you’ve already fallen in love with my Thai curries like green or red, it’s time to try this gentler, aromatic cousin.

So grab some jasmine rice, gather your spices, and make this beautiful curry tonight. Believe me, it’s a dish that will win hearts around your table in no time.

Chicken Massaman Curry, on our Gypsy Plate… enjoy!

More great curry recipes:
Jamaican Curry Chicken
Japanese Beef Curry
Country Captain Chicken
Trinidadian Chicken Curry
Vietnamese Chicken Curry
Prawn Moilee
Katsu Curry
Bunny Chow

Authentic Massaman Chicken Curry

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Chicken Massaman Curry—tender chicken in creamy coconut milk with potatoes, peanuts, and warm Thai spices. A mild, rich, and irresistible curry favorite.

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Ingredients

• 2 to 2.5 pounds chicken (I use chicken thighs and drumsticks, bone- in and skinless)
• 1 tablespoon oil
• 2 cans (15oz) coconut milk, divided
• 6 tablespoons store bought Massaman Curry paste (see note)
• 1 cinnamon stick
• 1 star anise
• 4 cardamom pods
• 1 cup water
• 2 Tablespoons fish sauce
• 3 shallots, cut into big chunks
• 1 pound potatoes, peeled and cut into big chunks
• 1 tablespoon brown sugar
• 1 tablespoon tamarind paste
• roasted peanuts, for garnish
• lime wedges, for garnish
• fresh cilantro, chopped, for garnish
• salt to taste

Instructions

1. Heat oil in heavy bottomed pot or dutch oven over medium-high heat.
   Add about ½ cup of coconut milk, and cook and reduce it for 30-40 seconds. Add Massaman curry paste and cook it for 5-6 minutes.
2. Add chicken and mix well with the curry paste and cook for 5-6 minutes, stirring well.
3. Add cardamom, cinnamon stick, star anis and remaining coconut milk from the first can. Add fish sauce and 1 cup of water, mix well. Cover and cook for 15 minutes.
4. Add potato and shallot chunks along with remaining 1 can of coconut milk and cook for another 30 minutes, or until potatoes are tender. Add sugar and tamarind paste. Cook for 2-3 minutes. Taste and adjust for salt.
5. Garnish with cilantro, lime wedges and roasted peanuts. Serve it with fresh, warm jasmine rice.

Notes

• My favorite brands are Maesri and Mae Ploy, which you can usually find at Asian markets or online. They both have bold, authentic flavors.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 517Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 154mgSodium 790mgCarbohydrates 29gFiber 3gSugar 10gProtein 43g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.