Fall-Off-the-Bone Flavour: Chicken Drumsticks Thai Massaman Curry
There’s something deeply satisfying about a slow-cooked Thai curry that fills your kitchen with the warm aromas of spices, coconut, and simmering goodness. And when it comes to comfort food with a touch of exotic elegance, nothing beats a rich, velvety bowl of Chicken Massaman Curry.
With tender chicken drumsticks steeped in fragrant coconut milk, earthy spices, and nutty undertones—it’s the kind of dish that soothes the soul and sparks a love affair with Thai cuisine.
Why You'll Love This Dish
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Effortlessly impressive – Looks like a restaurant dish, tastes even better, and yet it’s a breeze to make at home.
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Aromatically indulgent – Cardamom, cinnamon, cloves, and star anise turn every simmer into a spice-scented escape.
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Perfect for sharing – Massaman is made to be enjoyed around the table, ladled over fluffy jasmine rice with family or friends.
“One spoonful transported me straight back to a little roadside eatery in Krabi...”
Ingredients
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1 tbsp vegetable oil
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35g Mae Jum Massaman Curry Paste – bursting with hand-pounded herbs and spices
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400ml coconut milk
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200ml water
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800g chicken drumsticks (around 8 pieces)
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500g potatoes, peeled and quartered
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1 medium onion, quartered
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50g cherry tomatoes
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50g roasted peanuts
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1 tbsp fish sauce
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1 tbsp palm sugar
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1 tbsp tamarind juice
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Salt to taste
Tip: For even more flavour, lightly sear your chicken drumsticks before simmering—it locks in juices and adds a golden crust.
How to Make It
1. Awaken the Aromas: In a large pan, heat the oil over medium heat. Add Mae Jum’s Massaman Curry Paste and stir-fry for 2–3 minutes. As the paste sizzles, breathe in the perfume of galangal, lemongrass, cumin and cloves—this is the soul of the curry coming alive.
2. Build the Base: Scoop in the thick cream from the top of the coconut milk and stir to combine. Add fish sauce, palm sugar and tamarind juice. Let it simmer gently until the oil begins to separate—this is your flavour foundation.
3. Add the Chicken: Gently lower in the drumsticks. Coat them thoroughly in the sauce and cook for 10 minutes, turning now and then to infuse each piece with bold, spicy depth.
4. Simmer with Love: Pour in the remaining coconut milk and water. Add the potatoes, onions and peanuts. Stir, then cover and simmer on low heat for 20 minutes. The aroma will fill your kitchen like a warm hug.
5. Finishing Touches: Remove the lid and simmer uncovered for another 15 minutes. The sauce should thicken, and the chicken should be falling-off-the-bone tender. Add cherry tomatoes in the last 5 minutes for a burst of colour and sweetness.
6. Serve and Savour: Final taste and season with salt if needed. Spoon generously into bowls, garnish with fresh coriander or slivers of red chilli, and serve with steamed jasmine rice or roti for dipping.
Adjusting the Flavour to Your Taste
While Massaman curry is typically mild, you can easily adjust the spice level to suit your family’s taste. For those who enjoy a bit more heat, consider adding a few fresh or dried red chillies to the curry. If you’re cooking for younger members of the family, as noted in the original recipe, you can keep the curry mild by omitting extra chillies and letting the aromatic spices take centre stage.
Similarly, if you prefer a richer or sweeter curry, you can add more palm sugar or even a touch of cinnamon to enhance the natural sweetness of the coconut milk.
Bring Thailand Home Tonight
Whether it’s your first time making Thai curry or you’re a seasoned wok-wielder, this Chicken Drumsticks Massaman Curry is guaranteed to impress. The depth of flavour, the tender meat, the velvety sauce—it’s comfort food elevated with exotic flair.
If you enjoyed our Chicken Thai Massaman Curry recipe, please give this recipe a star rating and comment if you loved the flavours of this traditional Thai dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook!
