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Slow Cooker Massaman Chicken Curry Recipe

ByLily
Jump to Recipe· 4.7 from 6 reviews

I absolutely love making this Slow Cooker Massaman Chicken Curry Recipe on a laid-back weekend. It’s one of those dishes that fills your home with such a warm, inviting aroma that you just can’t wait to dig in. The beauty of this recipe is in its rich, fragrant curry—slow-cooked to tender perfection so every single bite bursts with flavor.

This Slow Cooker Massaman Chicken Curry Recipe is perfect when you want something comforting without slaving away in the kitchen. Just toss everything in the slow cooker and let it work its magic while you go about your day. It’s a total game-changer for busy folks who still want to enjoy authentic Thai flavors with minimal fuss.

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Why This Recipe Works

  • Hands-Off Cooking: Simply load the slow cooker and let it do all the work while you relax or tackle your to-do list.
  • Deep Flavors: Slow cooking allows the Massaman curry paste and coconut cream to fully infuse the chicken and potatoes with rich, authentic taste.
  • Comfort Food Meets Convenience: It’s hearty and satisfying yet incredibly easy to prepare—ideal for feeding a crowd or meal prepping.
  • Customization Friendly: You can easily adjust the ingredients to your liking, adding more veggies or tweaking the sweetness and tanginess.
A white bowl filled with a thick stew showing three visible layers: the bottom layer is white rice, the middle layer contains chunks of cooked chicken pieces mixed with yellow potato cubes coated in a light brown sauce, and the top layer is garnished with fresh green parsley leaves scattered on top. There is a silver spoon resting inside the bowl on the right side. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Slow Cooker Massaman Chicken Curry Recipe come together perfectly to create a luscious balance of sweet, sour, and savory. Each component plays a role in building those signature deep curry flavors, and you’ll want to use quality products for the best results.

  • Chicken thigh: Juicy and tender, thighs hold up well to slow cooking, staying moist and flavorful.
  • Massaman curry paste: The heart of the dish, packed with warming spices and aromatics essential for authentic taste.
  • Potatoes: Provide a hearty texture and soak up the curry sauce beautifully.
  • Onions: Add subtle sweetness and depth as they soften during cooking.
  • Coconut cream: Gives the curry a rich, creamy base that’s more luxurious than plain coconut milk.
  • Tamarind concentrate: Brings that bright, tangy undertone that balances the creaminess.
  • Brown sugar: Adds just the right amount of sweetness to balance the spices and tamarind.
  • Cornstarch: Used to thicken the sauce at the end for that perfect curry consistency.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often experiment with adding a few extra veggies like carrots or bell peppers to boost the nutrition and add more color to the curry. Feel free to swap chicken thighs for breasts if you prefer leaner meat—just watch the cooking time to avoid dryness.

  • Variation: One weekend, I swapped out tamarind concentrate for fresh lime juice—it gave the curry a bright twist I really enjoyed.
  • Dietary Swaps: For a lighter option, use light coconut milk or reduce the sugar slightly.
  • Spice Level: If you like it hotter, stir in a chopped chili or extra curry paste—slow cookers mellow heat, so dial accordingly.

Step-by-Step: How I Make Slow Cooker Massaman Chicken Curry Recipe

Step 1: Prep & Layer Your Ingredients

Start by cubing the chicken thighs into bite-sized pieces and chopping your potatoes into large chunks. Toss everything in the slow cooker with the quartered onions, Massaman curry paste, coconut cream, tamarind concentrate, and brown sugar. Give it a good stir to ensure the chicken is well coated in that beautiful curry paste. A quick tip: don’t be shy about mixing the paste well—it brings out that deep flavor we all love!

Step 2: Set It & Forget It for 6 Hours

Pop the lid on and cook on low for six hours. This slow simmer is what tenderizes the chicken and lets the potatoes soak up all those delicious flavors. I usually get it going first thing in the morning, then enjoy the wonderful smells all day—trust me, it makes the house smell amazing!

Step 3: Thicken the Curry

Mix the cornstarch and water to create a smooth paste, then stir it into the curry. Switch your slow cooker to high and let it cook for another 30 minutes. This step thickens the sauce, giving you that luscious, velvety finish. If you notice any coconut cream separating, don’t worry—this thickening step helps nurse it back together nicely.

Step 4: Final Seasoning & Serve

Give the curry a taste and season with salt and pepper as needed. I always adjust seasonings last because slow-cooked dishes can sometimes mellow out, and this lets you balance the flavors perfectly. Then it’s time to serve and enjoy!

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Tips from My Kitchen

  • Use Thighs for Tenderness: I’ve tried breasts, but thighs consistently stay juicy and don’t dry out during the long cook.
  • Don’t Skip the Tamarind: It balances the curry perfectly—if fresh tamarind isn’t available, lime juice works well too.
  • Stir Well at the Start: Mixing the curry paste thoroughly ensures even flavor throughout the dish.
  • Skim the Fat if Needed: Sometimes, a little fat rises on top after cooking—remove it before thickening for a cleaner sauce.

How to Serve Slow Cooker Massaman Chicken Curry Recipe

A white bowl filled with three main layers: the bottom layer is white fluffy rice, the middle layer is chunks of yellow potatoes, and the top layer is tender pieces of light brown chicken covered in a thick, glossy orange-brown sauce. Bright green parsley leaves are placed on top, adding a fresh pop of color. A silver spoon is positioned inside the bowl on the left side. The bowl sits on a red plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my Massaman curry with freshly chopped cilantro and a squeeze of lime for brightness. Sometimes I sprinkle roasted peanuts on top for a bit of crunch and that signature nutty contrast—it’s little touches like these that elevate the dish.

Side Dishes

The classic pairing for this rich curry is jasmine rice — its fragrant, fluffy texture balances the creamy sauce perfectly. I’ve also enjoyed it alongside warm roti or steamed greens like bok choy to add freshness to the meal.

Creative Ways to Present

For special occasions, I like to serve this curry in individual coconut bowls with a sprig of fresh Thai basil on top. It makes the presentation feel a bit more festive and definitely impresses guests without any extra hassle.

Make Ahead and Storage

Storing Leftovers

Leftover Massaman chicken curry keeps beautifully in an airtight container in the fridge for up to 3 days. I usually transfer it to a glass container, which helps it cool faster and keeps those flavors fresh.

Freezing

I’ve frozen this curry a few times with great success. Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight for the best texture.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally to bring it back to that creamy consistency. You might need to add a splash of coconut milk or water if it thickened too much in the fridge.

FAQs

  1. Can I use chicken breasts instead of thighs in this Slow Cooker Massaman Chicken Curry Recipe?

    Yes, you can! Chicken breasts will work, but since they are leaner, be careful not to overcook them to prevent dryness. You might want to reduce the cooking time slightly or cut the breasts into larger chunks to help retain moisture.

  2. What’s a good substitute for tamarind concentrate?

    If you don’t have tamarind concentrate, fresh lime juice makes a fantastic substitute. It provides a similar tangy brightness that balances the curry’s richness.

  3. Can I add more vegetables to this recipe?

    Absolutely! Carrots, bell peppers, or celery are great options to bulk up the dish and add flavor. Just add them at the start of cooking so they soften along with the chicken and potatoes.

  4. Why does the coconut cream sometimes split during slow cooking?

    Coconut cream can separate because of the long cooking time and heat. Don’t worry though—the cornstarch thickening step helps bring the sauce back together into a smooth, creamy consistency.

Final Thoughts

This Slow Cooker Massaman Chicken Curry Recipe has become a go-to comfort food in my home—it’s reliable, forgiving, and always delicious. I truly recommend giving it a try if you’re craving something that feels special but doesn’t demand hours in the kitchen. Pop it in the slow cooker, come back to a fragrant, soul-warming meal, and enjoy the magic of slow cooking!

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Slow Cooker Massaman Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 7 hours
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Thai
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Description

A rich and flavorful Slow Cooker Massaman Chicken Curry made with tender chicken thigh, potatoes, and a blend of coconut cream and Massaman curry paste, simmered slowly to develop deep, aromatic flavors. Perfect for an effortless hearty meal.

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

  1. Combine Ingredients: In a slow cooker, add the cubed chicken thigh, Massaman curry paste, large potato cubes, quartered onions, coconut cream, tamarind concentrate, and brown sugar. Mix everything thoroughly until the chicken is well coated with the curry paste and other ingredients.
  2. Slow Cook: Cook the mixture on low heat for 6 hours to allow the flavors to meld and the chicken and potatoes to become tender.
  3. Prepare Thickener: While the curry is finishing, mix the cornstarch and water together until a smooth paste forms.
  4. Thicken Curry: Stir the cornstarch paste into the curry, then increase the slow cooker to high and cook for an additional 30 minutes or until the sauce thickens slightly.
  5. Season and Serve: Taste the curry and season with salt and pepper as needed. Serve hot and enjoy this aromatic, comforting curry.

Notes

  • The coconut cream may separate during slow cooking, but stirring in cornstarch paste will help bring the sauce back together.
  • Additional vegetables like carrots, bell peppers, or celery can be added to enhance flavor and bulk up the curry.
  • You might want to skim off excess fat from the surface before thickening the sauce.
  • Lime juice is a great substitute for tamarind concentrate if desired.
  • Chicken thighs are recommended for their tenderness and flavor; however, chicken breasts can be used as an alternative.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 30 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 100 mg

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