Chicken Massaman Curry: Recipe with Step by Step pictures

Hey guys, 

What if you wake up one busy morning and feel like having something which has the best of both the east and the west. We Indians find hot and spicy delicacies to our west and mild and savory wonders to our east. So what do you do when you want the best of both worlds?
Well, you make Massaman Curry.

A Thai version of Persian meat curry, this dish suits a wide variety of meats. We made chicken at home. This is my version.

  • Chicken ( medium pieces)
  • Coconut milk
  • Soaked peanuts
  • Potatoes
  • Tomato

For the curry paste
  • Tamarind paste
  • Cinnamon stick
  • Fish sauce
  • Shrimp paste
  • Cumin seeds
  • Coriander seeds
  • Lemon grass
  • Dry red chilies
  • Garlic
  • Cloves
  • Nutmeg


First, make the curry paste.
Dry roast all the ingredients except the tamarind paste, shrimp paste, and fish sauce. Grind the roasted ingredients into a medium to fine powder, then mix in the wet ingredients and let it rest.

Heat oil in a pan and add a few dry red chilies. Toss in the peanuts and stir. Add the potatoes and cook further till they are slightly brown.

Empty the pan, add the coconut milk and the curry paste; mix them thoroughly and let it bubble. When the mixture reduces to about three fourths, add in the chicken and stir in for about 2 minutes.

Toss in the potatoes and peanuts. Add salt to taste. Cover and cook on medium flame for about 7 minutes. Add lime leaves, half a tomato (this was totally my touch), water; cover and cook till the meat and potatoes are cooked through.

Serve hot with steamed rice and enjoy. 

I hope you liked this recipe. Let us know what you think about this. Pour in your comments and dont forget to give a G+ if you like it :) 


  1. Nice recipe , looks delicious .

  2. wow... mouth watering... I will prepare in this weekend ... bhuk laggeyi madhu....😉😉

  3. This looks delicious even to the vegetarian in me ;)

  4. It's damn easy and quick one, I am trying for sure.
    Dr. Farhat Sultana


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