Massaman Curry Recipe

Massaman Curry


Serves 4


  • 4 chicken breasts

  • sea salt

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves of garlic, chopped

  • 1 teaspoon chopped fresh ginger

  • 1 teaspoon Chinese five spice

  • 1 teaspoon ground cumin

  • ¼ teaspoon cayenne

  • ¼ teaspoon turmeric

  • 1 x 600g tin of coconut milk

  • 3 large maris pipers potatoes cut into ½-inch pieces

  • ½ cup of chopped peanuts

  • 1 bunch of chopped coriander

  • For the rice

  • 300g of long grain rice 

  • 600ml of water 

  • 1tbsp of sea salt


  1. Firstly season the chicken with some sea salt, then cook it on a high heat for 5 minutes on each side. Take it off the pan and slice it into bite-sized pieces. The chicken will still be raw in the centre at this stage but don’t worry, it’s meant to be.

  2. Heat the oil in the saucepan over a medium heat, then add the onion, garlic and ginger and sweat for 2 minutes.

  3. Reduce the heat, then add all the spices and a teaspoon of salt and cook for 1–2 minutes.

  4. Add the coconut milk, about 200ml of water and the potatoes and turn the heat up to high. Cook for 10–15 minutes without a lid so the sauce reduces. Now add the chicken and simmer on a medium to high heat for 5 minutes.

  5. Finish the curry now by adding in the peanuts and stirring through as much coriander as you like.

  6. For the rice I choose long grain for its lovely chewy texture that matches the massaman curry nicely. Add the rice to a pan with the water with the salt and cook on a medium and a lid on for 10 mins until all the water evaporates and you are left with delicious fluffy rice.

  7. Spoon the rice into a bowl with some of the curry on top and tuck in. 

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