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quick and lazy massaman chicken curry

(1 rating)
heidicookssupper avatar
Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

Massaman curry paste is readily available at Asian groceries. I've bought it in small cans that can make one meal but more convenient is a more concentrated version that comes in a resealable plastic contained or bag. Well closed, the container of curry paste will keep a long time in the refrigerator. Release of the juices in mushrooms and chicken mean the sauce is the consistency of soup rather than a thicker curry.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 20 Min

Ingredients For quick and lazy massaman chicken curry

  • 4 md
    skinless, bone-in chicken breast halves or other chicken pieces
  • 4 md
    potatoes, peeled and cut into large chunks
  • 12 lg
    mushrooms, quartered, or smaller mushrooms left whole
  • 1 bunch
    cilantro, roughly chopped, tough ends of stems discarded
  • 2 to 4 Tbsp
    massaman curry paste
  • 2 to 4
    inch piece of ginger root, grated
  • 2 md
    limes, juice only
  • 1 to 2 Tbsp
    mirin or 1 tablespoon brown sugar
  • 1 to 2 Tbsp
    soy sauce
  • 1 can
    coconut milk, unsweetened

How To Make quick and lazy massaman chicken curry

  • 1
    Preheat oven to 400F.
  • 2
    In a roasting pan big enough for all the chicken to lie flat, distribute the chicken pieces in the pan.
  • 3
    Scatter the potatoes and mushrooms on top of the chicken.
  • 4
    Evenly distribute the cilantro on top of the chicken and vegetables.
  • 5
    Whisk remaining ingredients together and pour over the chicken, vegetables, and cilantro.
  • 6
    Cover with foil and place in the middle of the oven. Bake for 1 hour and 20 minutes or until the chicken is thoroughly cooked, reading 175F or more on a quick read thermometer.
  • 7
    Cut the chicken meat off the bones and serve as a hearty soup or stew. Alternatively, serve over rice.
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