Keto Massaman Curry Chicken is just the perfect meal for any time of year, for just one person or many. This keto curry recipe is set to become a firm favourite in many households across the globe!
No messing about this is one great easy keto main meal recipe you are all going to love.
Read on for more tips and possible substitutes to make your life easier.
The Ingredients
This is such an easy recipe and I hope you will give it a go.
Firstly, the Keto Massaman Curry Paste is so simple. I have a full recipe for you, and you will love how easy it is to make. For most of you, I am sure you will have all the ingredients in your well-stocked keto pantry.
As for the protein choose your favourite and the way you cut it. In a curry I do like chunky meat. However, if you want thinly sliced meats then go for your life. It will taste even more amazing if you make it the way you want.
Gluten Free Fish Sauce. Look for all of you make your choice of gluten free or not. There is also a vegan version of fish sauce called Fysh Sauce (with no anchovies at all).
How to Make it
Basically, this recipe is super simple.
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I have included an option for a Thermomix Keto Massaman Curry Chicken recipe, as well as an Instant Pot Keto Massaman Curry Chicken recipe.
Just as easily this recipe could be converted for any slow cooker or pressure cooker to make your life simpler.
The main tip I have here is to brown your chicken. I love a little tinge of gold on my meat. If you are using thigh fillets and don’t sauté, then you end up with soft gelatinous meat. If you prefer that way, go for your life. For me though I prefer the added flavour of well sautéed chicken.
Love a Good Keto Curry and Want More?
- Keto Red Curry Chicken
- Green Curry Paste
- Saffron Chicken Korma
- Lamb Keema Curry
- Chicken Tikka Masala
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Keto Massaman Curry Chicken
Equipment
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Ingredients
- 800 g (28 oz) chicken thigh fillets
- Salt and pepper to taste
- 2 tbsp (2 tbsp) olive oil
- 4 tbsp (4 tbsp) Keto Massaman Curry Paste Click for recipe
- 400 g (14 oz) coconut cream
- 2 tsp (2 tsp) gluten free fish sauce
- 2 tbsp (2 tbsp) lemon juice
TO SERVE
- Peanuts
- Coriander leaves
- Cauliflower rice
Instructions
CONVENTIONAL METHOD
- Cut chicken thighs into cubes or thin slices. Season with salt and pepper.
- Heat 1 tbsp of oil in large wide frypan and fry half of seasoned chicken until lightly golden or browned. Repeat with remaining oil and chicken. Reserve.
- Lightly fry Keto Massaman Curry Paste until fragrant and add chicken and stir through to coat. Add remaining ingredients and cook for 2-3 minutes.
- Serve with peanuts, coriander and cauliflower rice.
THERMAL METHOD
- Cut chicken thighs into cubes or thin slices. Season with salt and pepper.
- Add oil and paste for 2 minutes/100℃/stir. Place chicken into bowl and cook 6 minutes/100℃/reverse/stir/MC off.
- Add remaining ingredients and cook for further 5 minutes/100℃/reverse/stir/MC off.
- Serve with peanuts, coriander and cauliflower rice.
INSTANT POT® METHOD
- Cut chicken thighs into cubes or thin slices. Season with salt and pepper.
- Set to Sauté and heat 1 tbsp of oil fry half of seasoned chicken until lightly golden or browned. Repeat with remaining oil and chicken. Reserve.
- Lightly fry Keto Massaman Curry Paste for 1 minute until fragrant and add chicken and stir through to coat.
- Add remaining ingredients and change to Pressure Cook/high/10 minutes. Do a Quick Pressure Release.
- Serve with peanuts, coriander and cauliflower rice.
Notes
- Massaman Paste recipe is available on this website. Use link to download
- Substitute beef, chicken breast, pork, goat or lamb.
- For a vegetarian variation use firm tofu, haloumi, or cauliflower.
- Store in fridge for up to 3 days or freeze in individual serves for up to 1 month.
Your Own Notes
Nutrition
4 responses to “Keto Massaman Curry Chicken”
Omg this curry is delicious!!! One of the best I had tried thank you Megan!!!
We aim to please Cristina 🤣. I am so happy you enjoyed it and thanks for letting me know as it brightens my day. xx
Delicious. Although I am glad I only put 2 de-seeded chillies in as for me it was slightly too spicy 🌶 so I added a tablespoon of sweetener.
I also used lamb. This was beautiful.How would you adjust this for a slow cooker please?
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