Imagine a meal that’s rich, comforting, and bursting with flavor—all made in a single pot. That’s exactly what you get with this massaman chicken curry.
With tender chicken, hearty potatoes, and a creamy coconut sauce infused with spices, this dish transforms dinnertime into something truly special.
Whether you’re craving a taste of Thai-inspired cuisine or just want an easy cleanup, this one-pot recipe delivers it all.
Why One-Pot Meals Are Perfect for Busy Days
One-pot meals are lifesavers for anyone juggling a busy schedule. They require minimal cleanup, are easy to prepare, and pack all the flavors and nutrients you need into a single dish.
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This massaman chicken curry stands out as a one-pot masterpiece, combining tender chicken, creamy coconut milk, and a perfect blend of spices.
It’s an excellent choice for weeknight dinners or a weekend indulgence that won’t leave you with a mountain of dishes.
The Magic of Massaman Curry
Massaman curry is a true gem of Thai cuisine, known for its delicate balance of savory, sweet, and slightly tangy flavors. In this recipe, the curry paste is the star, made from scratch with dried New Mexican chiles, shallots, ginger, and aromatic spices.
Once the paste is sautéed to release its fragrant oils, it transforms into a rich, flavorful base for the chicken and potatoes. Each bite is infused with warmth and a depth of flavor that only gets better with every simmer,
Tips for Making This Recipe Your Own
The beauty of this one-pot massaman curry is its flexibility. You can easily customize the recipe based on your dietary preferences or what’s in your pantry:
- Vegan-friendly: Swap chicken thighs for tofu or chickpeas and use vegetable broth instead of chicken broth.
- Gluten-free: Ensure your fish sauce and other ingredients are certified gluten-free.
- Add veggies: Include carrots, green beans, or bell peppers for extra color and nutrition.
- Nut-free option: Omit the peanuts and garnish with toasted sesame seeds instead.
Serving Suggestions for a Complete Meal
While this massaman chicken curry is filling on its own, pairing it with the right side dishes takes it to the next level.Serve it over fluffy jasmine rice or alongside warm naan bread to soak up every drop of the flavorful sauce.
For a lighter option, try serving it with quinoa or cauliflower rice. A fresh cucumber salad or tangy pickled vegetables make excellent accompaniments to balance the rich, creamy curry.
Meal Prep & Leftover Tips
This one-pot recipe is delicious and great for meal prep. The curry paste can be made ahead and stored in the fridge or freezer for future use. Cook a large batch of this dish and portion it out for easy reheating during the week.
The flavors only deepen after a day in the fridge, making leftovers even more delightful. Just add a splash of coconut milk when reheating to maintain the creamy consistency.
With its bold flavors, simple preparation, and minimal cleanup, this massaman chicken curry is a must-try one-pot recipe.
Homemade Massaman Chicken Curry One-Pot Recipe
Equipment
- Large skillet
- Blender or food processor
Ingredients
For the Massaman Curry Paste:
- 1 ½ ounces about 6 dried New Mexican chiles, stemmed, seeded, and torn into ½-inch pieces (1 ½ cups)
- 4 shallots chopped
- ½ cup chopped fresh ginger
- ¼ cup water
- 7 garlic cloves chopped
- 1 ½ tablespoons lime juice
- 1 ½ tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 teaspoon five-spice powder
- ½ teaspoon ground cumin
- ½ teaspoon pepper
For the Curry:
- 1 teaspoon vegetable oil
- 1 14-ounce can coconut milk
- 1 ¼ cups chicken broth
- 1 pound Yukon Gold potatoes unpeeled, cut into ¾-inch pieces
- 1 onion chopped
- ⅓ cup dry-roasted peanuts
- ¾ teaspoon table salt
- 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 teaspoons grated lime zest
- ¼ cup chopped fresh cilantro
Instructions
Prepare the Curry Paste:
- Blend all curry paste ingredients in a blender or food processor until a smooth paste forms, about 4 minutes. Scrape down the sides of the blender jar as needed.
Cook the Curry:
- Heat 1 teaspoon of vegetable oil in a Dutch oven over medium heat until shimmering.
- Add the curry paste and cook, stirring frequently, until fragrant and darkened in color, about 3 minutes.
Simmer the Ingredients:
- Stir in the coconut milk, chicken broth, potatoes, onion, peanuts, and salt, scraping up any browned bits. Bring the mixture to a simmer and cook until the potatoes are tender, about 12 to 14 minutes.
Add Chicken and Finish:
- Stir in the chicken and return to a simmer. Cook until the chicken is tender, about 10 to 12 minutes.
- Remove from heat and stir in lime zest. Garnish with cilantro before serving.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.