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Massaman Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This authentic-style Massaman chicken curry is a beautifully fragrant dish that balances savoury, sweet, and sour notes. By browning the chicken and potatoes separately, you develop a deep, caramelised flavour that stands up perfectly against the rich coconut milk and aromatic massaman paste. This high-protein meal is a wonderful alternative to a standard Sunday roast, offering a comforting warmth that makes it ideal for cooler evenings.

Designed as a substantial main course, this recipe is perfect for batch cooking or entertaining, as the flavours actually improve if made a day or two in advance. The addition of wheat beer provides a unique depth of flavour to the sauce, which is finished with fresh lime and salty fish sauce. Serve it simply with jasmine rice and a garnish of crispy shallots for a high-quality homemade dinner.

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Ingredients for Massaman Chicken

  • 1 tablespoon vegetable oil

  • 1 4–2.0kg chicken, cut into 10 pieces

  • Kosher salt

  • 4 medium Yukon Gold potatoes (about 675g), quartered

  • 2 medium red onions, cut into wedges

  • 180ml prepared massaman curry paste

  • 350g Belgian-style wheat beer

  • 4 13.140g cans unsweetened coconut milk

  • 475ml low-sodium chicken broth

  • 120ml fish sauce

  • 60ml fresh lime juice

  • 1 tablespoon palm or light brown sugar

  • 1 teaspoon red chilli powder

  • Freshly ground black pepper

  • Coriander sprigs, fried shallots, and cooked rice (for serving)

How to make Massaman Chicken

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Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.

Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.

Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1 1/2 hours.

Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chilli powder; season with salt and pepper. Top with coriander and shallots. Serve with rice.

DO AHEAD: Chicken can be made 2 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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