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Massaman Chicken

Use prepared massaman curry paste to speed up the preparation of this massaman chicken recipe.


8 SERVINGS 1 tablespoon vegetable oil 1 4–4½-lb. chicken, cut into 10 pieces Kosher salt 4 medium Yukon Gold potatoes (about 1½ lb.), quartered 2 medium red onions, cut into wedges ¾ cup Massaman Curry Paste 12 oz. Belgian-style wheat beer 4 13.5-oz. cans unsweetened coconut milk 2 cups low-sodium chicken broth ½ cup fish sauce (such as nam pla or nuoc nam) ¼ cup fresh lime juice 1 tablespoon palm or light brown sugar 1 teaspoon red chile powder Freshly ground black pepper

Cilantro sprigs, fried shallots, and cooked rice (for serving)


Step 1 Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.

Step 2 Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.

Step 3 Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1½ hours.

Step 4 Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.

Step 5 DO AHEAD: Chicken can be made 2 days ahead. Cover and chill.

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