Description
Slow Cooker Massaman Chicken Curry is a rich and creamy Thai-inspired dish made with tender chicken thighs, potatoes, and a fragrant Massaman curry paste simmered in coconut cream. This comforting meal is perfectly cooked in a slow cooker, allowing the flavors to meld beautifully over time and resulting in a deliciously thickened sauce with a balance of sweet, tangy, and savory notes.
Ingredients
Units
Scale
Main Ingredients
- 1 kg chicken thigh, cubed
- 6 Tbsp Massaman curry paste
- 500 g potatoes, large cubes
- 2 onions, quartered
- 640 ml coconut cream
- 1 tsp tamarind concentrate
- 1/4 cup brown sugar
To Thicken
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Prepare ingredients: Cube the chicken thighs, cut the potatoes into large cubes, and quarter the onions to get everything ready for cooking.
- Combine in slow cooker: In your slow cooker, add the cubed chicken, Massaman curry paste, potatoes, onions, coconut cream, tamarind concentrate, and brown sugar. Mix thoroughly to ensure the chicken is well coated with the curry paste.
- Cook low and slow: Set the slow cooker to low and cook the curry for 6 hours, allowing the flavors to develop deeply and the chicken to become tender.
- Make cornstarch slurry: While the curry is nearing completion, mix the cornstarch and water together until you form a smooth paste that will be used to thicken the sauce.
- Thicken the curry: Stir the cornstarch paste into the curry and then increase the slow cooker setting to high. Cook for an additional 30 minutes or until the sauce thickens slightly to your desired consistency.
- Season and serve: Season the curry with salt and pepper to taste. Serve hot and enjoy the rich, creamy Massaman chicken curry with your favorite side such as steamed rice.
Notes
- The coconut cream may separate during the long cooking time, but adding the cornstarch slurry will help bring the sauce back together into a smooth texture.
- Feel free to add more vegetables like carrots, bell peppers, or celery for extra flavor and bulk.
- Skim off any excess fat from the surface of the curry before thickening if desired for a leaner dish.
- Lime juice can be substituted for tamarind concentrate if you want a slightly different tangy flavor.
- Chicken thighs are recommended for their flavor and tenderness, but chicken breasts can be used as a leaner alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
