Quick 30-Minute Chicken Massaman Curry

Quick chicken massaman curry in a plate with some rice

5 from 2 votes

Quick 30-Minute Chicken Massaman Curry

This quick 30-minute chicken massaman curry is a great dinner for a busy day. Creamy, mild, slightly sweet and nutty curry that is also perfect if you're a beginner and are trying to explore the world of curries. Serve with some rice or flatbreads and veggies on the side to make your delicious dinner complete.

Prep Time10

Cook Time30

Total Time40

Servings: people

Author: Bea & Marco

Ingredients

Sautee

1 lemongrass , bruised
½ teaspoon fennel seeds
1 shallot , thinly sliced
2 garlic cloves , minced

Spices

½ tablespoon strong red curry paste (10 g)
2 tablespoon natural peanut butter (35 g)
½ tablespoon coriander powder
⅓ cup water (80 ml)

The Rest

1 medium sized potato , peeled and cut into 1 inch (2.5 cm) cubes
3 small sized carrot , peeled and cut into 1 inch (2.5 cm) cubes
1 boneless, skinless chicken breast , cut into 1 inch (2.5 cm) cubes
1 cup chicken broth (250 ml)
½ can coconut milk (200 ml)

Seasoning

½ tablespoon coconut sugar
½ tablespoon fish sauce

Instructions

Heat some coconut oil (or any oil of choice) in a pot on medium heat. Add in all sautee ingredients and cook until the shallot is golden brown.
Now add in all the spices ingredients and mix everything well. Cook for 1-2 minutes.
Then add in the rest of the ingredients, give it a mix, bring it to a simmer and cook for 10-15 minutes or until the potato is fully cooked.
Finally add in the seasonings and give it one last mix. Adjust to taste. Serve hot with some rice or flatbreads and veggies. Optional, sprinkle some crushed peanuts and coriander leaves on top. Enjoy!

Nutrition