Masaman Chicken

One of my favorite uses of canned curry paste. I like it with bone-in chicken thighs that are slow cooked in the curry, but any type of chicken will be good.

Masaman Chicken

Course Main Course
Cuisine Asian


  • 2 T canola or vegetable oil
  • 2 cloves garlic minced
  • 1 in ginger minced
  • 1/2 red bell pepper small slices
  • 1/4 red onion thinly sliced
  • 3 or 4 gold or red potatoes peeled and cubed
  • 1 boneless skinless chicken breast, or 2 boneless, skinless thighs, cubed
  • 1 can coconut milk
  • 1/2 can (2 T) masaman curry paste
  • 2 c steamed rice


  • In large sauce pan, add oil and heat to medium-low.
  • Add garlic and ginger, cook until golden brown.
  • Add coconut milk and curry paste. Stir to combine. Add chicken and potatoes. Let cook for 10-15 minutes or until chicken is cooked almost all the way through and potatoes are soft.
  • Add red peppers and onions. Season with salt and pepper. Cook for another 3 minutes or so until peppers are soft.
  • Serve poured over rice.
Keyword chicken, curry