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–+ servings

Homemade Massaman Chicken Curry One-Pot Recipe

This flavorful one-pot recipe combines tender chicken thighs, Yukon Gold potatoes, and peanuts in a rich and aromatic curry sauce.
A blend of homemade Massaman curry paste with coconut milk, lime, and spices makes this dish a perfect balance of savory and slightly sweet flavors.
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Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Thai
Servings 4 to 6 people

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

Storage Tip: Curry paste can be refrigerated for up to 1 week or frozen for up to 2 months. Thaw completely before using.
Keyword chicken curry with potatoes and peanuts, easy Massaman curry, one-pot chicken curry, one-pot meal ideas, Thai curry recipe
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