Massaman chicken curry is a rich, mildly spiced Thai dish that’s packed with plenty of flavour. This homemade version is easy to make in a pressure cooker, with tender chicken thighs, creamy coconut milk, and a blend of warming spices, this dish is perfect for dinner any day of the week.
How To Make Chicken Massaman Curry in a Pressure Cooker
The ingredients below were enough for 4 large portions or 6 small portions. For more concise instructions or to print out the recipe please head to the recipe card at the bottom of this page.
What You Need
- Oil (1 tbsp) – You can use your favourite oil; vegetable, olive, coconut etc
- Onion (1, sliced)
- Garlic (2 cloves, minced or ½ tsp garlic powder) – Fresh garlic gives a more intense flavour, but garlic powder works too.
- Ginger (1-inch piece, grated or 1 tsp ground ginger) – Essential for warmth and depth, fresh ginger is ideal, but ground ginger is a great substitute.
- Massaman curry paste (100g) – Look for an authentic Thai brand for the best flavour – see below for my favourite one!
- Boneless, skinless chicken thighs (1 kg, cut into large chunks) – Chicken thighs stay tender and juicy in the pressure cooker but you could use chicken breasts instead.
- Coconut milk (2 x 400ml tins) – Adds richness and creaminess to the dish.
- New potatoes (400g, halved) – Waxy potatoes hold their shape well in the curry, adding texture and heartiness.
- Cinnamon stick (1) or ground cinnamon (1 tsp) – Provides a warm, aromatic depth to the dish.
- Peanut butter (1 tbsp) – Gives the curry a nutty, slightly sweet depth that enhances the traditional flavours.
- Fish sauce (1 tsp, optional) – A little goes a long way to enhance the umami taste, but you can leave it out if preferred.
- Brown sugar (1 tbsp) – Helps balance out the flavours and enhances the sweetness of the coconut milk.
- Lime juice (2 tbsp) – Adds a fresh citrusy contrast to the rich curry.
- Roasted peanuts (2 tbsp, for garnish) – Adds crunch and a burst of nutty goodness.
- Fresh coriander (chopped, for garnish) – Optional, but adds a bright, fresh finishing touch.
Making It
Sauté The Aromatics
Set the pressure cooker to Sauté mode and add the oil. Once hot, add the sliced onion and cook for 2-3 minutes, stirring occasionally until softened and fragrant.
Cook The Curry Paste
Stir in the Massaman curry paste and cook for 1-2 minutes. This step helps release the flavours, giving the dish a richer taste.
Add The Chicken & Liquids
Add the chicken thighs, stirring to coat them in the curry paste.
Pour in the coconut milk, then stir in the peanut butter to blend it into the sauce.
Add The Potatoes & Spices
Add the potatoes, cinnamon, garlic, brown sugar, lime juice, and fish sauce (if using). Stir everything together to ensure all ingredients are evenly combined.
Pressure Cook The Curry
Secure the lid, set the valve to Seal, and select Pressure Cook on High for 5 minutes. Once the cooking cycle is complete, carefully perform a quick release to let out the steam.
Adjust The Thickness
Open the lid and remove the cinnamon stick (if used). If the curry seems too thin, switch the pressure cooker to Sauté mode and simmer for a few minutes until the sauce thickens to your desired consistency.
Alternatively you can make up a cornflour slurry using 1 or 2 tbsp of conrflour mixed with the equivalent water, then add it to the curry and stir it in, leaving it to simmer for a further 2 to 3 minutes.
Serving Suggestions
Serve your Massaman Chicken Curry over fluffy steamed jasmine rice or with naan bread for soaking up the sauce. Garnish with crushed roasted peanuts and chopped fresh coriander for extra flavour and texture.
Tips and Variations
- Make it vegetarian – Swap chicken for tofu or chickpeas, and use soy sauce instead of fish sauce.
- Adjust the spice level – Massaman curry is mild, but you can add chilli flakes or fresh chillies for a spicy kick.
- Use different potatoes – If you don’t have new potatoes, try sweet potatoes or Maris Piper potatoes.
Storage and Reheating
- Fridge – Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer – Allow the curry to cool completely, then freeze for up to 3 months.
- Reheat – Warm up in the microwave or on the hob (defrost first), adding a little water if needed to loosen the sauce.
More Curry Inspired Pressure Cooker Recipes To Try
- Pressure Cooker Thai Red Curry
- Pressure Cooker Thai Green Curry
- Pressure Cooker Beef Curry
- Pressure Cooker Chicken Curry
I hope you enjoy this Massaman Chicken inpsired curry. Let me know in the comments if you give it a try!
Simple Chicken Massaman Curry in a Pressure Cooker
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Ingredients
- 1 tbsp oil vegetable, olive or coconut
- 1 onion sliced
- 2 cloves garlic minced or 1/2 tsp garlic powder
- 1 inch piece of ginger grated or 1 tsp ground ginger
- 100 g massaman curry paste
- 1 kg boneless skinless chicken thighs (cut into large chunks)
- 2 x 400ml coconut milk full-fat for the best flavor
- 400 g new potatoes sliced in half (or any waxy variety that won’t fall apart)
- 1 cinnamon stick or 1 tsp ground ginger
- 1 tbsp peanut butter
- 1 tsp fish sauce optional
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 2 tbsp roasted peanuts for garnish
- Fresh coriander chopped, for garnish
Instructions
- Set the pressure cooker to Sauté mode and add the oil. Once hot, add the sliced onion. Sauté for 2-3 minutes until softened and fragrant.
- Add the massaman curry paste and stir well, cooking for 1-2 minutes to release its flavours.
- Add the chicken thighs, stirring to coat them in the paste. Pour in the coconut milk and stir in the peanut butter. Add the potatoes, cinnamon, garlic, sugar, lime juice and fish sauce.
- Secure the lid, set the valve to Seal, and select Pressure Cook on High for 5 minutes. Once finished carefully perform a quick release.
- Open the lid, remove the cinnamon stick (if you used one). If the curry is too thin, switch to Sauté mode and simmer for a few minutes until it thickens to your liking.
- Spoon the curry over steamed rice and garnish with crushed roasted peanuts, fresh coriander (optional).
Nutrition information is automatically calculated, so should only be used as an estimate.