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Massaman Curry
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Massaman Chicken Curry

Prep Time10 minutes
Cook Time1 hour 30 minutes


  • Chicken Ingredients:
  • 2 1/2 lbs. chicken pieces with bone
  • 1 onion cut into 8 pieces
  • 1 cinnamon stick
  • 5 cloves
  • 5 green cardamom pods
  • 1 teaspoon cumin seeds
  • 1 cup pineapple juice
  • 1 cup coconut milk
  • 3 cups water
  • Curry Ingredients:
  • 2 tablespoons coconut oil
  • 5 tablespoons Massaman curry paste
  • 1 cup coconut cream see note below
  • 8 oz. red potatoes cut into eighths
  • 2 cups chopped pineapple
  • 1/4 cup palm sugar
  • 1/4 cup fish sauce
  • 2 tablespoons tamarind concentrate
  • 2 tablespoons lime juice
  • 2/3 cup roasted peanuts


  • In a large pot, combine chicken, onions, cinnamon, cloves, cardamom, cumin, pineapple juice, coconut milk and water. Bring to a boil. Reduce to a simmer and cook for 45 minutes.
  • In a wok, heat coconut oil. Add coconut cream. Cook on high heat for 5 minutes. Add curry paste and cook for 3 minutes, until the oil starts to separate.
  • Add potatoes and 2 cups of the cooking liquid from the chicken. Cook on high for 20 minutes.
  • Add cooked chicken with all the remaining liquid, 1 cup of thin coconut milk (remaining in the can after you removed the cream), pineapple, palm sugar, fish sauce, tamarind, lime juice, peanuts and salt. Simmer for 10 minutes.


If using canned coconut milk, DO NOT SHAKE THE CAN. Open can and carefully remove the cream from the top.
After making this recipe, I was shopping at my local food co-op and noticed that they had one brand that also sold the coconut cream separately in a small can. The brand is Native Forest. Since my food coop only sells all natural and organic products, you might be able to get it at an organic market if your local market does not carry this brand. Don't buy cream of coconut. That is a totally different product.
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