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Hayden Quinn's slow-cooker massaman chicken drumsticks recipe
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Upgrade massaman curry by swapping beef for chicken drumsticks in this irresistible slow-cooker recipe.
Ingredients:
  • 8 Free Range Chicken Drumsticks
  • 36.40 gm Extra Virgin Olive Oil
  • 1 large red onion, cut in chunks
  • 87.50 gm Massamam curry paste
  • 400ml can coconut milk
  • 400ml Chicken Style Liquid Stock
  • 16.00 gm brown sugar
  • 3 makrut lime leaf, whole
  • 400g new potato, halved
  • 125.00 ml peanuts
  • 24.40 gm fish sauce
  • 250.00 ml coriander, leaves only
  • 1 lime, cut in wedges
  • 600.00 gm jasmine rice, cooked as per packet instructions
Instructions:
  • In a slow cooker set to high, start by sautéing olive oil and onion until aromatic. Stir in curry paste and cook for 3-5 minutes. Then, add chicken drumsticks and toss to coat. Pour in coconut milk and chicken stock, then mix in brown sugar and makrut lime leaves. Stir everything together well. Let it cook in the slow cooker on high for 3 hours (or on low for 6 hours).
  • Add in the potatoes and peanuts, and simmer for an additional 30 minutes or until the potatoes are perfectly tender. Finish off with a splash of fish sauce and gently mix it all together.
  • Present a plate with two juicy chicken drumsticks, a fluffy potato, and crunchy peanuts arranged over a fluffy, aromatic bed of rice. Top it off with fresh coriander and zesty lime wedges for a burst of flavor.

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