Massaman Curry Chicken

Thanks to Rusty Bowers from Pine Street Market and Springer Mountain Farms for this recipe.


  • 1 pound chicken breast, cut into 1-inch pieces
  • Kosher salt and black pepper, to taste
  • 2 tbsp canola oil
  • 3 tbsp yellow curry paste
  • 1 inch of ginger, peeled with a spoon and minced
  • 2 tbsp dark brown sugar
  • 3 tbsp fish sauce
  • 3 tbsp tamarind paste
  • ½ cup peanut butter, smooth
  • 3 cups Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1 (14 oz.) can coconut milk
  • 3 tbsp lime juice
  • 1 avocado, sliced
  • ¼ cup toasted peanuts
  • 1 tbsp cilantro, roughly chopped
  • 1 lime, cut into wedges
  • 2 cups basmati rice, cooked


Set the EGG for direct cooking without a convEGGtor at 350°F/177°C; add the Cast Iron Dutch Oven to the EGG to preheat.

Season the chicken with salt and pepper and let come to room temperature. 

Add the oil, curry paste and ginger to the Dutch oven. Cook for 2-3 minutes or until the mixture becomes fragrant. Add the chicken and stir to combine. Cook for 3 minutes or until the chicken begins to turn white.

Stir in the sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a simmer, cover the pot with the lid, and cook for 20 minutes or until the chicken pieces reach an internal temperature of 165°F. Stir in the lime juice, taste, and adjust seasoning.

Divide the rice into 4 bowls. Serve the chicken, vegetables, and sauce over the rice and garnish with avocado, peanuts, cilantro and limes.

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