At Saagar Phuket, we believe every dish should tell a story — and few Thai dishes carry as much heritage and heart as chicken massaman. Known for its creamy coconut texture, fragrant spices, and tender chicken, this dish beautifully blends Thai and Persian influences.
Often described as one of the world’s most flavorful curries, Thai chicken massaman curry is both exotic and comforting — the kind of meal that warms your heart and satisfies every sense. It’s a signature favorite on our menu, bringing the true essence of southern Thai cuisine to life right here in Phuket.
The Origins of Massaman Curry
The word “Massaman” is believed to have come from the term “Mussulman”, meaning “Muslim.” This gives us an early clue about the dish’s roots. Historical records suggest that Thai massaman chicken was introduced to the royal court of Ayutthaya in the 17th century by Persian merchants. Over time, local chefs adapted it by incorporating Thai herbs, fresh coconut milk, and palm sugar.
The result was a delicious harmony of sweet, salty, and spicy flavors — a symbol of Thailand’s welcoming fusion of cultures. At Saagar Phuket, we continue this legacy, preparing chicken curry massaman using both traditional techniques and locally sourced ingredients for a fresh, authentic experience.
Ingredients that Define Chicken Massaman
Every great curry starts with its ingredients. The beauty of chicken massaman lies in its balanced mix of rich, aromatic components. Here’s what goes into a perfect serving at Saagar Phuket:
- 500g chicken thighs or drumsticks
- 2 tablespoons Massaman curry paste
- 400ml coconut milk
- 2 tablespoons tamarind juice
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 3–4 small potatoes, diced
- 1 large onion, sliced
- ½ cup roasted peanuts
- 1–2 cinnamon sticks
- 3 cardamom pods
- 1 bay leaf
This combination creates a symphony of flavors — creamy coconut, earthy spices, and just the right touch of sweetness. For our guests, it’s more than just a meal; it’s a cultural journey on a plate.
How to Make Chicken Massaman Curry
Our chefs at Saagar Phuket have perfected the art of preparing Thai chicken massaman to ensure every spoonful tastes like home. Here’s how you can recreate it yourself:
Step 1: Fry the Curry Paste
In a deep pan, heat a small amount of coconut milk until it starts to separate. Add Massaman curry paste and stir until fragrant. This step is crucial — it releases the oils and aroma of the spices.
Step 2: Add the Chicken
Add the chicken pieces and cook until lightly browned. The curry paste will coat the meat, infusing it with its deep, signature flavor.
Step 3: Add the Liquids
Pour in the remaining coconut milk, fish sauce, tamarind juice, and palm sugar. Stir well and let it simmer on low heat.
Step 4: Add Vegetables and Spices
Toss in the diced potatoes, onion, cinnamon, bay leaf, and cardamom pods. Allow the curry to simmer gently for 30–40 minutes until the chicken is tender and the sauce thickens.
Step 5: Finish with Peanuts
Stir in roasted peanuts at the end for that authentic nutty crunch. Serve hot with steamed jasmine rice, and you’ll have a dish that’s rich, fragrant, and irresistibly comforting — just like at Saagar Phuket.
Variations and Modern Twists
While the traditional chicken massaman remains a timeless favorite, it’s also a flexible dish. Here are a few creative ways it’s being enjoyed today:
- Beef Massaman: A classic alternative, richer and heartier.
- Vegetarian Massaman: Made with tofu and vegetables but maintaining the same complex sauce.
- Seafood Massaman: A coastal twist featuring shrimp or fish — a Phuket favorite.
- Spicy Massaman: For those who love a bit of heat, adding Thai bird’s-eye chili can create a powerful kick.
At Saagar Phuket, our chefs often experiment with local ingredients like lemongrass or Thai basil, giving a unique southern flavor to this globally loved curry.
Frequently Asked Questions
Can you make Massaman curry with chicken?
Yes, absolutely! While beef is traditional in some regions, chicken massaman is just as authentic and often preferred for its lighter, tender texture. It absorbs the curry’s flavors beautifully and cooks faster.
Can you use chicken in Massaman curry?
Yes. Using chicken gives the curry a milder, more versatile flavor that appeals to all palates. At Saagar Phuket, we always recommend bone-in chicken for maximum richness.
How to make chicken Massaman curry?
To make chicken massaman curry, start by frying Massaman curry paste in coconut milk, then add chicken, tamarind juice, fish sauce, and palm sugar. Simmer with potatoes and peanuts until thick and aromatic — a true Thai comfort dish.
How to make Massaman curry chicken?
The process is simple: build flavor gradually. Sauté your paste first, then simmer your chicken until it’s tender. Don’t forget the roasted peanuts — they’re key to the nutty depth of flavor.
What is chicken Massaman?
Chicken Massaman is a Thai curry dish combining creamy coconut milk, slow-cooked chicken, potatoes, and aromatic spices like cinnamon and cardamom. It’s a beautiful example of Thailand’s fusion of cultures, often hailed as one of the world’s best-tasting curries.