Quick and Lazy Massaman Chicken Curry

Quick And Lazy Massaman Chicken Curry Recipe

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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.

★★★★★ 1 vote
20 Min
1 Hr 20 Min


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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

How to Make Quick and Lazy Massaman Chicken Curry


  • 1Preheat oven to 400F.
  • 2In a roasting pan big enough for all the chicken to lie flat, distribute the chicken pieces in the pan.
  • 3Scatter the potatoes and mushrooms on top of the chicken.
  • 4Evenly distribute the cilantro on top of the chicken and vegetables.
  • 5Whisk remaining ingredients together and pour over the chicken, vegetables, and cilantro.
  • 6Cover 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.
  • 7Cut the chicken meat off the bones and serve as a hearty soup or stew. Alternatively, serve over rice.

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About Quick and Lazy Massaman Chicken Curry

Course/Dish: Chicken

Show 2 Comments & Reviews

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