Best Massaman Curry Roast Chicken Recipes

MASSAMAN CHICKEN CURRY RECIPE

Massaman Chicken Curry Recipe image

This rich flavored, mild Asian curry is all kinds of delicious! Easy to make in one pot and ready to serve in 40 minutes. Skip the takeout this week and make up a batch of this massaman chicken curry at home instead!

Provided by Becky Hardin

Time 40m

Number Of Ingredients 12

Ingredients

2 tablespoons oil
2 shallots (diced)
1 ½ lbs. chicken breast (cubed)
4 ounces massaman curry paste (SEE NOTES)
2 cups chopped yellow potatoes
1 ½ cups chopped carrots
14 ounces coconut milk
1 cup chicken broth or water
2 tablespoons brown sugar
2 tablespoons peanut butter
1 tablespoon fish sauce
Lime (roasted peanuts, and cilantro for serving)

Steps:

Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
Next, add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes
Uncover, add in the brown sugar, peanut butter and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts and a juicy squeeze of lime.

Nutrition Facts : Calories 665 kcal, Carbohydrate 38 g, Protein 44 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 109 mg, Sodium 646 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

MASSAMAN CURRY ROAST CHICKEN

Massaman curry roast chicken image

A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice

Provided by Jane Hornby

Categories Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 13

Ingredients

whole chicken , about 1.8kg
two thumb-size pieces root ginger
1stick lemongrass , bashed with a rolling pin
1 lime , cut into quarters
70g/2.5oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes , any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar , any type
200g green beans , trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts , crushed (optional)
basmati rice , to serve

Steps:

Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.

Nutrition Facts : Calories 895 calories, Fat 62 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 1.75 milligram of sodium

SHORTCUT CHICKEN MASSAMAN CURRY

Shortcut Chicken Massaman Curry image

Traditional Massaman curry has Thai and Muslim roots and can take a long time to prepare. We've simplified the recipe greatly by relying on premade curry paste (instead of requiring you to make your own from scratch) and using chicken breast instead of thighs, eliminating the need for long stewing. The result is a shortcut that the authentic version would be proud of.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

One 4-ounce can Massaman curry paste
One 13.5-ounce can coconut milk
1 tablespoon fish sauce
3/4 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
1/4 cup roasted peanuts
1 bay leaf
1 stalk lemongrass, pounded and tied in a knot
1 small onion, cut into 1-inch pieces
Salt
3/4 pound boneless skinless chicken breasts, sliced 1/4-inch thick across the grain
Steamed jasmine rice, for serving

Steps:

Combine the curry paste and 2 tablespoons coconut milk in a large saucepan over medium heat. Keep stirring and scraping the mixture until it sticks to the pan and starts to brown, 5 minutes. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the rest of the coconut milk, 1 cup water and 1/2 teaspoon salt. Simmer gently, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Meanwhile, toss together the sliced chicken with 1/2 teaspoon salt in a bowl and let sit at room temperature. Add the chicken to the sauce and simmer gently until just cooked through, 4 to 5 minutes. Remove the bay leaf and lemongrass. Serve with the rice.