Name: Slow Cooker Massaman Chicken Curry Recipe
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Cuisine: Thai
Ingredients: 1 kg (2.2 lb) chicken thigh, cubed; 6 Tbsp Massaman curry paste; 500g (1.1 lb) potatoes, large cubes; 2 onions, quartered; 640ml (21.6 fl oz) coconut cream; 1 tsp tamarind concentrate; ¼ cup brown sugar; 2 Tbsp cornstarch; 2 Tbsp water

Jump to Recipe· 4.4 from 103 reviews

If you’re craving a cozy, soul-warming meal that practically makes itself, then you’re going to love this Slow Cooker Massaman Chicken Curry Recipe. It’s hands-off, fragrant, and perfect for when you want dinner ready without standing over the stove. Massaman curry is one of those dishes that feels both exotic and comforting, with its rich coconut cream base, tender chicken, and the hearty bite of potatoes.

I first fell in love with this recipe on a chilly weekend when I wanted something flavorful but easy to prep ahead. The slow cooker does all the heavy lifting, letting the spices meld beautifully over hours, so when you come home, it’s like a warm hug in a bowl. Trust me, once you try this Slow Cooker Massaman Chicken Curry Recipe, it’ll become your go-to for stress-free weeknights or relaxed family gatherings.

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Why You’ll Love This Recipe

Effortless Cooking: Just toss your ingredients in the slow cooker and let it work its magic all day.
Deep, Rich Flavors: The long cooking time allows the spices and coconut cream to blend beautifully, creating an authentic taste.
Versatile & Crowd-Friendly: This recipe serves a big group, making it perfect for family dinners or meal prep for the week.
Customizable Ingredients: You can easily swap veggies or adjust the protein to suit your taste or what’s in your fridge.

The image shows a white bowl filled with a layered dish. The bottom layer is white rice, topped with a thick, brownish sauce that has soft, light brown pieces of chicken and yellow potato chunks mixed in. On top of this, there are a few fresh green parsley leaves for decoration. A silver spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

These ingredients combine to create that signature Massaman curry flavor you adore—rich, creamy, and perfectly spiced. When shopping, look for quality coconut cream for the best texture and flavor, and don’t skip the tamarind concentrate; its tanginess balances the sweet and creamy notes beautifully.

Chicken thigh: I prefer thighs over breasts because they stay tender and juicy during slow cooking.
Massaman curry paste: The star seasoning—choose a good-quality brand or make your own to boost flavor depth.
Potatoes: Large cubes hold up well in the slow cooker without falling apart too much.
Onions: Quartered onions mellow sweetness into the curry as it simmers.
Coconut cream: Use this for richness; full-fat coconut cream gives the best silky texture.
Tamarind concentrate: Adds a subtle tang that brightens the entire dish.
Brown sugar: Balances the tanginess with gentle sweetness.
Cornstarch and water: For thickening the curry sauce at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on what’s in season or what everyone in the family prefers. This Slow Cooker Massaman Chicken Curry Recipe is super flexible, so don’t hesitate to make it your own.

Vegetable additions: Adding carrots or bell peppers gives the curry extra color and sweetness—I usually throw in whatever extra veggies I have in my fridge.
Protein swaps: If you want something leaner, chicken breast works fine—but just watch the cooking time to avoid dryness.
Tamarind alternatives: If you don’t have tamarind concentrate, a squeeze of fresh lime juice can brighten things up nicely.
Heat level: Feel free to spice it up with extra curry paste or a pinch of chili flakes if you love a bit of heat.

How to Make Slow Cooker Massaman Chicken Curry Recipe

Step 1: Combine Ingredients and Let the Slow Cooker Work

Start by tossing the cubed chicken thighs, Massaman curry paste, large potato cubes, quartered onions, coconut cream, tamarind concentrate, and brown sugar right into your slow cooker. Give everything a good stir so the chicken pieces are well coated in that gorgeous curry paste. This is where the magic begins—no elaborate prep needed, just mix and walk away. Set your slow cooker to low and let it simmer away for 6 hours. The long, slow heat breaks down the potatoes perfectly and infuses the chicken with flavor.

Step 2: Thicken the Curry Sauce

When the cooking time is up, mix cornstarch with water to create a smooth slurry. Slowly stir this into the curry and switch the slow cooker to high. Let it cook for an additional 30 minutes or until the sauce thickens just enough to coat your spoon. Don’t worry if the coconut cream looks a little separated—that thickening step will bring it all together again beautifully. Before serving, give it a quick taste and season with salt and pepper to your liking.

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Pro Tips for Making Slow Cooker Massaman Chicken Curry Recipe

Use Chicken Thighs: They stay moist and flavorful throughout the long cooking time, unlike leaner cuts that can dry out.
Don’t Skip the Tamarind: It adds an essential tang that lifts the entire dish—you can substitute lime juice, but the flavor won’t be quite the same.
Potato Size Matters: Cut your potatoes into larger chunks to prevent them from turning to mush while cooking.
Skim the Fat: If you notice a layer of fat on top before thickening, skim it off for a less greasy sauce and better thickness.

How to Serve Slow Cooker Massaman Chicken Curry Recipe

A white bowl filled with a layer of cooked white rice at the bottom, topped with chunky pieces of light brown chicken and golden yellow potatoes in a thick, shiny orange-brown sauce. Bright green parsley leaves are scattered on top for garnish. The bowl sits on a white marbled surface and there is a spoon resting inside the bowl on the left side. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I love sprinkling chopped roasted peanuts and fresh cilantro over the top just before serving for an extra crunch and burst of freshness. Sometimes a wedge of lime on the side is perfect if you want to add a bit more tang at the table.

Side Dishes

This curry is traditionally served with steamed jasmine rice, which does a great job soaking up all the delicious sauce. For a lighter option, cauliflower rice works well too. Occasionally, I make a simple cucumber salad on the side to add a crisp, cooling contrast.

Creative Ways to Present

For dinner parties, I’ve served this Massaman curry in individual coconut shell bowls—it impressed my friends and made the experience feel extra special. You could also spoon it over a bed of rice noodles or even roasted sweet potatoes for a fun twist.

Make Ahead and Storage

Storing Leftovers

I usually cool the leftover curry to room temperature, then store it in an airtight container in the fridge. It keeps well for up to 3 days and often tastes even better the next day as the flavors develop further.

Freezing

This Slow Cooker Massaman Chicken Curry Recipe freezes beautifully. I portion it into freezer-safe containers, and when you’re ready, just thaw overnight in the fridge and reheat gently on the stove or microwave. Keep in mind the texture of potatoes can soften slightly after freezing, but the flavor remains amazing.

Reheating

I reheat leftovers slowly on the stove over medium-low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, a splash of coconut milk or water helps loosen it back to the perfect consistency.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

Yes, you can use chicken breasts, but they tend to dry out over long cooking times. If you choose breasts, consider reducing the cooking time slightly or using frozen pieces to help retain moisture.
What if I don’t have tamarind concentrate?

A great substitute is fresh lime juice, which adds a bright tanginess, though the flavor will be a little different. You can also try a mix of vinegar and a pinch of brown sugar to mimic the sweet-and-sour balance.
Why does my coconut cream separate while cooking?

Coconut cream can split when cooked for a long time, especially on high heat. Don’t worry—adding the cornstarch slurry at the end helps bring it back together into a silky sauce.
Can I add other vegetables?

Absolutely! Carrots, bell peppers, or celery make wonderful additions to bulk up the curry and add extra flavor and texture.

Final Thoughts

This Slow Cooker Massaman Chicken Curry Recipe holds a special place in my kitchen for those days when I want a meal that’s comforting, aromatic, and easy to make ahead. It’s one of those dinners that fills your home with irresistible smells and brings everyone together around the table without you having to slave over the stove. Give it a try—you’ll see just how simple delicious home cooking can be with the help of a slow cooker.

Slow Cooker Massaman Chicken Curry Recipe