Quick And Lazy Massaman Chicken Curry Recipe

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Quick and Lazy Massaman Chicken Curry

Heidi Hoerman


Massaman curry paste is readily available at Asian groceries. I've bought it in small cans that can make one meal but more convenient is a more concentrated version that comes in a resealable plastic contained or bag. Well closed, the container of curry paste will keep a long time in the refrigerator.

Release of the juices in mushrooms and chicken mean the sauce is the consistency of soup rather than a thicker curry.

pinch tips: How to Brown Chicken





20 Min


1 Hr 20 Min


4 medium
skinless, bone-in chicken breast halves or other chicken pieces
4 medium
potatoes, peeled and cut into large chunks
12 large
mushrooms, quartered, or smaller mushrooms left whole
1 bunch
cilantro, roughly chopped, tough ends of stems discarded
2 to 4 Tbsp
massaman curry paste
2 to 4
inch piece of ginger root, grated
2 medium
limes, juice only
1 to 2 Tbsp
mirin or 1 tablespoon brown sugar
1 to 2 Tbsp
soy sauce
1 can(s)
coconut milk, unsweetened

Directions Step-By-Step

Preheat oven to 400F.
In a roasting pan big enough for all the chicken to lie flat, distribute the chicken pieces in the pan.
Scatter the potatoes and mushrooms on top of the chicken.
Evenly distribute the cilantro on top of the chicken and vegetables.
Whisk remaining ingredients together and pour over the chicken, vegetables, and cilantro.
Cover with foil and place in the middle of the oven. Bake for 1 hour and 20 minutes or until the chicken is thoroughly cooked, reading 175F or more on a quick read thermometer.
Cut the chicken meat off the bones and serve as a hearty soup or stew. Alternatively, serve over rice.

About this Recipe

Course/Dish: Chicken