This slow cooker chicken massaman curry is a flavorful and aromatic dish that is perfect for a hearty meal. With tender chicken pieces cooked in a rich and creamy curry sauce, this recipe is sure to impress your family and friends. The slow cooker method ensures that the chicken is tender and the flavors of the curry meld together beautifully. Serve this delicious dish with rice or naan bread for a complete meal.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons massaman curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 cup roasted peanuts
- Fresh cilantro, for garnish
Directions
- In a skillet, heat some oil over medium heat. Add the chicken pieces and cook until browned on all sides. Transfer the chicken to the slow cooker.
- In the same skillet, add the diced onion, minced garlic, and grated ginger. Cook until the onion is translucent and the garlic is fragrant.
- Add the massaman curry paste to the skillet and stir to coat the onion mixture. Cook for another minute.
- Pour the coconut milk, chicken broth, fish sauce, brown sugar, and lime juice into the skillet. Stir well to combine.
- Add the sweet potato and red bell pepper to the slow cooker with the chicken.
- Pour the curry sauce mixture over the chicken and vegetables in the slow cooker. Stir everything together.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
- Before serving, stir in the roasted peanuts and garnish with fresh cilantro.
- Serve the slow cooker chicken massaman curry hot with rice or naan bread.
