Chicken Massaman Curry Slow Cooker | Shemin's Recipes

Name: Chicken Massaman Curry Slow Cooker | Shemin's Recipes
Ingredients: 500g baby potatoes; 8 chicken thighs, skin-on and bone-in; Sea salt flakes; 1 tablespoon extra virgin olive oil; 100g Shemin’s Indian, Goan or Massaman Curry Paste; 500ml chicken stock; 400ml can coconut milk; 1 stalk lemongrass, split (optional); 60ml kecap manis (or use 1tsp palm / brown sugar and 1tbsp soy sauce); basil leaves, to serve; 200g green beans, blanched; Preheat oven to 200°C (400°F). Place the potatoes and chicken, skin-side up, in a deep-sided roasting tray. Sprinkle with salt, drizzle with oil and cook for 30 minutes.

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Make chicken massaman curry at home with Shemin's spices. Follow our easy recipe for a rich, flavourful dish perfect for family meals.

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Ingredients

500g baby potatoes
8 chicken thighs, skin-on and bone-in
Sea salt flakes
1 tablespoon extra virgin olive oil
100g Shemin’s Indian, Goan or Massaman Curry Paste
500ml chicken stock
400ml can coconut milk
1 stalk lemongrass, split (optional)
60ml kecap manis (or use 1tsp palm / brown sugar and 1tbsp soy sauce)
basil leaves, to serve
200g green beans, blanched
Preheat oven to 200°C (400°F). Place the potatoes and chicken, skin-side up, in a deep-sided roasting tray. Sprinkle with salt, drizzle with oil and cook for 30 minutes.