Slow cooker chicken massaman curry recipe. The easiest and most delicious curry you’ll ever make.
How long does it take to cook a massaman curry recipe in a slow cooker?
There are many different recipes for the massaman curry, an Indonesian dish cooked in coconut milk. The ingredients used to make a massaman curry include tamarind, garlic, shallots, ginger, lemongrass, and beets.
The preparation time of this recipe can vary according to how you cook it. It takes 4-6 hours in a slow cooker and five hours in a pot on the stove.
What kinds of dishes can you make with this recipe?
This is a recipe for a nonvegan dish.
This recipe will yield about 4 cups of cooked rice or about 8 servings.
This dish is best served with a side of fresh green beans and a splash of tamari sauce.
Slow Cooker Chicken Massaman Curry Recipe
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Ingredients
- 2 tablespoons olive oil, divided
- 3 pounds (1.44 kg) boneless and skinless chicken thighs, cubed
- 6 red potatoes, peeled and cubed
- 2 yellow onions, peeled and chunked
- 2 tablespoons Thia red curry paste
- 1 tablespoon fresh ginger paste
- 2 teaspoons lemongrass paste
- 2 14 oz (420 ml) each)) cans coconut milk, divided
- 2 cups (500 ml) chicken stock
- 1/4 cup peanut butter
- 4 tablespoons freshly squeezed lemon juice
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 cup roasted peanuts, chopped and divided
Instructions
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
Working in batches, add cubed chicken and cook, stirring occasionally, until golden brown, for about 3-4 minutes per side.
Remove cooked chicken from the skillet and transfer to a slow cooker. Top with potatoes.
Heat the remaining olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, for about 3-4vminutes.
Remove cooked onions from the cooker and transfer them to the slow cooker.
Add red curry paste, lemongrass, and ginger paste to the skillet. Saute, stirring, until fragrant, for a further 1 minute.
Pour in 1 can (14 oz (425 ml)) coconut milk, chicken broth, then stir in the peanut butter.
Bring to a boil over medium-high heat. Reduce heat to low and simmer until reused by half, for about 5 minutes.
Pour the sauce over ingredients in the cooker and stir well.
Cover the pot and cook in a low-heat setting for 4-6 hours, adding lemon juice, fish sauce, and brown sugar during the last 20 minutes to cook.
Turn off the cooker and open the lid. Stir in the peanuts.
Serve hot.
