Description
Slow Cooker Massaman Chicken Curry is a rich and flavorful Thai curry made with tender chicken thighs, creamy coconut cream, and a blend of aromatic spices. Cooked low and slow for 6 hours, this hearty dish combines potatoes, onions, and Massaman curry paste into a comforting meal perfect for family dinners.
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
- Combine Ingredients: In a slow cooker, add the cubed chicken thighs, Massaman curry paste, large potato cubes, quartered onions, coconut cream, tamarind concentrate, and brown sugar. Stir well to ensure the chicken is evenly coated with the curry paste and ingredients are well mixed.
- Slow Cook: Set the slow cooker to low and cook the mixture for 6 hours, allowing the chicken and vegetables to become tender and the flavors to meld together slowly.
- Prepare Thickening Paste: In a small bowl, mix the cornstarch and water until it forms a smooth paste. This will be used to thicken the curry sauce.
- Thicken Curry: Stir the cornstarch paste into the slow cooker contents. Increase the slow cooker setting to high and cook for an additional 30 minutes to allow the sauce to thicken slightly.
- Season and Serve: Taste the curry and season with salt and pepper to your preference. Serve hot and enjoy the comforting Massaman chicken curry.
Notes
- The coconut cream may split during the long cooking time; adding the cornstarch paste helps to bring the sauce back to a smooth consistency.
- Additional vegetables like carrots, bell peppers, or celery can be included to add more flavor and bulk to the curry.
- If excess fat rises to the top, skim it off before adding the cornstarch mixture to thicken the sauce.
- Lime juice is a great substitute for tamarind concentrate if unavailable.
- While chicken thighs are recommended for their tenderness, chicken breasts can be used as an alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
