Jamie Oliver Chicken Massaman Curry Recipe

This delicious and easy Chicken Massaman Curry by Jamie Oliver is a creamy, hearty dish that’s perfect for a cozy meal. With tender chicken, potatoes, and carrots in a rich coconut milk sauce, it’s simple to make and packed with flavor. You can easily adjust the heat with sriracha or red pepper flakes to suit your taste.

Ingredients Needed

• 115g (4 oz) Massaman curry paste
• 3 tablespoons vegetable oil
• 2 cans (400ml each) unsweetened coconut milk (full-fat)
• 1/2 teaspoon ginger
• 2 tablespoons chopped cilantro (coriander)
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon Worcestershire sauce
• 1 onion
• 450g (1 lb) chicken, sliced
• 4 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 tablespoon peanut butter (creamy or crunchy)
• 75g (1/2 cup) peanuts
• Sriracha sauce to taste
• Red pepper flakes to taste
• Jasmine rice (cooked)

How To Make Chicken Massaman Curry

1. Heat the oil: In an extra-large skillet or Dutch oven, heat the vegetable oil over medium heat.
2. Cook the curry paste: Stir in the Massaman curry paste and cook for 2-3 minutes until fragrant. Open windows and turn on a fan as the aroma can be quite strong.
3. Add the coconut milk: Pour in one can of coconut milk and stir until the mixture is smooth and well combined.
4. Season the sauce: Add the ginger, cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce. Bring to a boil.
5. Add the chicken and onion: Thinly slice the onion and chicken, then add them to the curry sauce. Lower the heat and simmer until the chicken is fully cooked (about 5 minutes).
6. Add the second can of coconut milk: Stir in the second can of coconut milk and bring the mixture back to a boil.
7. Add the vegetables and simmer: Peel and dice the potatoes, and slice the carrots. Add them to the curry along with the peanut butter and peanuts. Stir everything together and cover. Let it simmer for 15 minutes or until the potatoes are tender.
8. Serve: Serve the curry hot over Jasmine rice, and garnish with additional cilantro (coriander) and lime wedges, if desired.

Recipe Tips

• Use full-fat coconut milk: For a richer, creamier curry, make sure to use full-fat coconut milk. It gives the sauce a smooth texture and enhances the flavor.
• Slice the chicken thinly: Cutting the chicken into thin slices helps it cook quickly and evenly, ensuring it’s tender and juicy.
• Don’t skip the simmering time: Let the curry simmer for at least 15 minutes to ensure the potatoes are soft and the flavors meld together perfectly.
• Garnish with fresh cilantro: Adding fresh cilantro (coriander) at the end gives the dish a burst of freshness that balances the richness of the curry.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Massaman Curry cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: You can freeze the curry in a freezer-safe container for up to 2 months. Once frozen, thaw it in the fridge overnight before reheating.
• Reheat: Place the curry in a saucepan over medium heat. Stir occasionally and heat for about 5-7 minutes, or until it’s hot throughout. Add a splash of water or coconut milk if it needs thinning.

Serving Size: 1 cup (about 240g)

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 30mg
• Sodium: 300mg
• Potassium: 420mg
• Total Carbohydrate: 18g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 13g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Goujons
• Jamie Oliver Sweet And Sour Chicken
• Jamie Oliver Mediterranean Chicken
• Jamie Oliver Lemon Chicken