This chicken curry recipe is similar to classic Thai 'Massaman' curry in that it combines the best of Indian and Thai cuisines. So if you like Thai food and Indian curries, you'll love this warm and flavorful dish. The curry sauce is made entirely from scratch, which means it's fresh and healthy. It's also easy to make - just throw everything into a food processor, then put the curry in the oven to bake while you get on with your day. Enjoy!!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: SERVES 3-4
- CURRY SAUCE: (SERVES 4)
- 1 can good-quality coconut milk
- 3 shallots OR 1/2 cup purple onion, sliced
- 5 cloves garlic
- 1-3 fresh red chilies, depending on how hot you want it, OR 1/2 to 1 tsp. cayenne pepper
- 1/2 tsp. turmeric
- 1 Tbsp. finely sliced lemongrass
- 3 Tbsp. fish sauce
- 1 thumb-size piece of galangal OR ginger, sliced or grated
- 1 tsp. fennel seeds
- 1 tsp. shrimp paste (available by the jar at Asian/Chinese stores)
- 1/2 tsp. cloves
- 1 tsp. ground cardamom
- 1 tsp. tamarind paste (available by the jar at Indian stores) - OR substitute 1 Tbsp. lime juice
- 1 Tbsp. brown sugar (or more to taste)
- OTHER INGREDIENTS:
- 1 lb. chicken pieces
- 2-3 potatoes, cut into wedges or chunky cubes
- 1/2 cucumber, sliced
- 1-2 cinnamon sticks
- 1/4 cup dry roasted unsalted peanuts OR cashews, roughly chopped or ground
- generous handful fresh coriander
For more on how to prepare lemongrass, see my: All About Lemongrass Guide.
- To make the curry sauce, simply place all curry sauce ingredients in a food processor (or blender). Process well to form a smooth sauce.
- Place chicken pieces in a fairly large cassarole dish, and pour the curry sauce over. Stir well.
- Add chopped potatoes, plus cinnamon sticks. Stir again.
- Cover and bake at 350 degrees for 1 hour, or until chicken is well cooked (depending on your oven and the thickness of the chicken pieces, you may need to let the curry bake another 10 minutes or so).
- Remove from the oven and add the cucumber rounds, stirring to incorporate.
- Taste-test the curry for salt, sweetness, and spice level. If not salty enough, add more Tbsp. fish sauce (instead of salt), to taste. Add 1/2 to 1 more Tbsp. brown sugar if the curry is too sour for your taste. Add more fresh chili or cayenne if not spicy enough. If too spicy, add a little more coconut milk or plain yogurt.
- To serve, scoop curry onto a serving platter, including potatoes and cucumber as well as chicken. Sprinkle with chopped or ground nuts, plus fresh coriander. Serve with penty of Thai jasmine-scented rice, and ENJOY!