This massaman curry is delicious! ! Tender and juicy chicken mixed with a creamy blend of flavors gives it the best taste that ALL your guests will love!
If you loved this chicken and want to try some more, try this vegetable curry, tandoori chicken, and this delicious naan with garlic butter! It’s all SO GOOD!
What is massaman curry?
I love massaman curry! It really is that delicious! It is from India, has a sweet taste (don’t worry, there is no heat!) And the chicken and vegetables make it a very hearty meal! The sauce for this recipe is made from scratch and is so simple and easy! But don’t let the taste fool you. This dish will definitely impress all of your family and friends as it looks and tastes like it came straight out of a restaurant. And if you love this recipe then you should also try this Slow Cooker Chicken Tikka Masala!
Massaman curry is different from red, yellow, and green curry. You can tell because it’s the curry that contains peanuts! In this recipe, I used smooth peanut butter that I added to the sauce, which is what makes it so creamy! This recipe is delicious and easy, and you should definitely add it to your weekly menu! It only takes about 25 minutes to put together, which makes it perfect for on the go and busy nights. Even add some homemade naan and that will take it to the next level!
Ingredients for massaman curry
Aside from the massaman curry paste, you probably already have most of the ingredients in your kitchen! See the recipe card below for a list of the exact ingredient dimensions.
- Olive oil: You can use vegetables if that’s all you have on hand.
- Boneless skinless chicken breast: I cut this very thin when cutting.
- Onion: When slicing, dice into small pieces so that it mixes well.
- Potatoes: I like to use Yukon gold potatoes for their taste! For this recipe, peel and dice them.
- Carrots: These cooked carrots add to the warmth of the recipe!
- Coconut milk: When buying your coconut milk, make sure that the cans are full of fat.
- Massaman curry paste: Find it in the international aisle of the store. Usually close to the Asian products.
- Garlic: Every recipe that calls for garlic makes me want more!
- Ginger paste: The ginger paste has a better texture and taste than the ginger seasoning.
- Fish sauce: Just a little bit of it gives this massaman curry a unique taste!
- Lime juice: You can use lime juice from a bottle or a fresh lime. Whatever is easy!
- Peanut butter: That helps make the sauce so creamy and delicious!
- Brown sugar: Don’t skip this! This brings the recipe together with a sweet and deep taste.
Let’s cook a massaman curry!
If you have 30 minutes, you have time to prepare this recipe! It’s so easy and delicious, you won’t be able to resist!
- Frying: Switch on the pressure cooker to sear. Add oil, onion, and thinly sliced chicken. Cook and stir for about 5 minutes, until the onion is translucent and the chicken is browned. The chicken does not have to be completely cooked through.
- Peel: While the chicken and onion are cooking, peel and cut the potatoes and carrots.
- Add vegetables and stir: dd to the carrots and potatoes in the instant pot. Stir into the chicken mixture.
- Mixture: Put coconut milk, massaman curry paste, garlic, ginger, fish sauce, lime juice, peanut butter, and brown sugar in a blender. Blend until smooth.
- Add sauce and cook: Pour the sauce over the remaining ingredients in the instant pot. Close the lid. Make sure the button is on the seal. Cook on manual or high pressure for 15 minutes.
- Natural release of the pressure cooker: Let the steam escape before opening the instant pot.
- surcharge: Serve with cooked jasmine rice. Garnish with coriander and peanuts if you like. Season to taste with salt and pepper.
Can I cook this WITHOUT the Instant Pot?
Yes indeed! This massaman curry can also be prepared over the stove. Follow the directions, but instead of using the instant saucepan, cook it in a large saucepan over medium heat. Cook for 20 minutes or until vegetables are tender. If you cover the pot with a lid, the vegetables will soften faster and prevent splashing.
This massaman curry recipe is perfect for everyone as it is so easy to modify and it will meet all of your family’s needs! Here are a few ideas!
- Make it vegetarian: Not a fan of meat? Take the chicken out and add more veggies instead! Try green beans, mini corn, zucchini, or cauliflower.
- Change meat: If you love this dish and want to cook it again but want to change it up, the meat is a great place to start! Try the pork, beef, or shrimp instead of the chicken!
If you are lucky enough to have a little more massaman curry you will be so lucky! This makes the perfect next day lunch or dinner!
- Refrigerate: Store curry and rice in separate, airtight containers. Put them in your fridge and they’ll last for 3-4 days!
- Freezer: If you want to prepare this ahead of time and freeze it for a later meal, it’s easy! Once it has cooled, place it in an airtight container. Write the date on it and put it in your freezer. It will take up to 3 months.
- Warm up: If it’s frozen, defrost it in your refrigerator overnight. Once it’s thawed, you can either reheat it on the stove or in the microwave until it’s warmed through! Serve with fresh jasmine rice.
More international recipes to try out!
If you love curry as much as I do then you MUST try these other recipes. Simple and family friendly, they can be used for dinner during the week or for any family gathering! Mix them up using different meats and vegetables and then you can make them more often! Try them out, I know you will love them as much as I do!
- Switch on the pressure cooker to sear. Add oil, onion, and thinly sliced chicken. Cook and stir for about 5 minutes, until the onion is translucent and the chicken is browned. The chicken does not have to be completely cooked through.
- While the chicken and onion are cooking, peel and cut the potatoes and carrots.
Place the carrots and potatoes in the instant pot. Stir into the chicken mixture.
Put coconut milk, massaman curry paste, garlic, ginger, fish sauce, lime juice, peanut butter, and brown sugar in a blender. Blend until smooth.
Pour the sauce over the remaining ingredients in the instant pot. Close the lid. Make sure the button is on the seal. Cook on manual or high pressure for 15 minutes.
Let the steam escape before opening the instant pot.
Serve with cooked jasmine rice. Garnish with coriander and peanuts if you like. Season to taste with salt and pepper.
The diet does not include jasmine rice or side dishes.
This can also be done above the stove. Follow the directions, but instead cook in a large saucepan over medium heat. Cook for 20 minutes or until vegetables are tender. If you cover the pot with a lid, the vegetables will soften faster and prevent splashing.
portion1CupCalories422kcal (21%)carbohydrates27G (9%)protein23G (46%)fat26thG (40%)Saturated Fat20thG (100%)Polyunsaturated fat1GMonounsaturated fatty acids3GTrans fats1Gcholesterol54mg (18%)sodium327mg (14%)potassium1045mg (30%)fiber3G (12%)sugar7thG (8th%)Vitamin A5375IE (108%)vitamin C22ndmg (27%)calcium51mg (5%)iron4thmg (22%)
All nutritional information is based on third party calculations and is only an estimate. Every recipe and nutritional value depends on the brands, measuring methods and serving sizes used per household.
keyword Instant pot, massaman curry