Crock Pot Massaman Curry Chicken
Using this authentic recipe, it's easy to make Massaman Curry Chicken at home in a Crock Pot, or on the stove. This popular Thai curry is slightly sweet, with mild spice. It's rich, creamy, flavorful and easy to toss in a slow cooker in the morning, to come home to a delicious dinner in the evening!
Ingredients
- 3 cloves garlic crushed
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 2 teaspoons five spice powder or ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- ¼ teaspoon Cayenne pepper powder
- 2 pounds boneless, skinless chicken thighs or breasts thinly sliced
- 1 cup onion large dice
- 1 cup carrots peeled and diced
- 2 cups red potatoes quartered
- ¼ cup peanuts
- 28 ounces coconut milk
- ¾ cup chicken broth
- 2 tablespoons fish sauce
- ½ cup massaman curry paste
Optional toppings
- 1 tablespoon green onions diced
- 1 tablespoon fresh cilantro chopped
- ¼ cup peanuts chopped
- 1 lime sliced into wedges
Instructions
- Combine the garlic, ginger, curry powder, five spice powder, ground coriander, cumin, brown sugar and cayenne pepper in a large bowl.
- Add the chicken to a slow cooker, then pour the spices over the chicken. Toss until the chicken is coated in the spices.
- Add the onions, carrots, potatoes and peanuts to the slow cooker.
- In the same large bowl that you made the spice mix, add the coconut milk, chicken broth, fish sauce and massaman curry paste. Whisk to combine.
- Pour the curry sauce into the slow cooker with the chicken and vegetables.
- Cook for 4-5 hours on high or 8-10 hours on low.
- After the cooking time, serve the curry in bowls with cooked white rice (optional) and top with fresh diced green onions, chopped cilantro and chopped peanuts. Serve with lime wedges on the side for drizzling over the curry.
Notes
How to make it on the stove:
In a large bowl, whisk together the coconut milk, chicken broth, fish sauce and massaman curry paste. Set aside. In another large bowl, combine crushed garlic, grated ginger, curry powder, five spice powder, ground coriander, cumin, brown sugar and cayenne pepper powder. Add the chicken to the spices and toss to coat. Place a large pot, or dutch oven, on the stove over medium-high heat. Add 1 tablespoon oil. Once the oil is hot, add the spice coated chicken and cook for 4-5 minutes or until lightly browned on the outside. Pour the prepared curry sauce in the pan, then add the potatoes, carrots, onions and peanuts. Bring the sauce to a simmer. Once simmering, cover the pan, then reduce the heat on the stove to medium-low. Simmer for 15 minutes, or until the potatoes are fork tender.
- In a large bowl, whisk together the coconut milk, chicken broth, fish sauce and massaman curry paste. Set aside.
- In another large bowl, combine crushed garlic, grated ginger, curry powder, five spice powder, ground coriander, cumin, brown sugar and cayenne pepper powder. Add the chicken to the spices and toss to coat.
- Place a large pot, or dutch oven, on the stove over medium-high heat. Add 1 tablespoon oil. Once the oil is hot, add the spice coated chicken and cook for 4-5 minutes or until lightly browned on the outside.
- Pour the prepared curry sauce in the pan, then add the potatoes, carrots, onions and peanuts. Bring the sauce to a simmer. Once simmering, cover the pan, then reduce the heat on the stove to medium-low. Simmer for 15 minutes, or until the potatoes are fork tender.
- Make it with beef instead of chicken - simply swap out the chicken breasts or thighs with two pounds of cubed beef chuck roast, or two pounds of beef short ribs.
- To spice up the curry, add 4-6 minced Thai chilies in with the garlic, ginger and spices, to season the chicken. You can also increase the amount of cayenne powder from 1/4 teaspoon up to 1 teaspoon.
- Store leftover massaman curry chicken in the refrigerator for up to 5 days. Reheat the massaman curry in a microwave for 3 minutes, or in a pot on the stove over medium-high heat for 8-10 minutes.
- To make this recipe vegetarian, and vegan, replace the chicken with 4 cups of vegetables. This can be more carrots, onions and potatoes, or additional veggies like broccoli, bell peppers or eggplant. Replace the chicken broth with vegetable broth and replace the fish sauce with soy sauce, tamari or coconut aminos. Use a vegan massaman curry paste that does not include shrimp paste, like this curry paste, found on Amazon.
- This recipe is gluten free using the ingredients pictured above. Always check the label on fish sauce and curry paste to make sure they are gluten free.
Nutrition Information
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 442
% Daily Value*
| Serving | 6serving | |
| Calories | 442kcal | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 32g | 49% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 108mg | 36% |
| Sodium | 568mg | 24% |
| Potassium | 793mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5082mg | 102% |
| Vitamin C | 7mg | 8% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.