Chicken & Spinach Massaman Curry

This is a sumptuous dish that showcases the delicious, fragrant spices and fresh flavour of our Massaman Curry Paste!



  • 2 tbsp oil or coconut oil
  • 2 onions, sliced
  • 100g Shemin’s Massaman Curry Paste 
  • 2-3 fresh chillies thinly sliced (optional)
  • 800g chicken thigh or breast fillets, cut into bite sized pieces
  • 200g tin chopped tomatoes or 2 large fresh tomates cut into small pieces
  • 200ml coconut milk
  • 1 level tablespoon palm sugar (can also use brown sugar)
  • 1 tablespoon soya sauce or fish sauce
  • 260g bag baby spinach, washed
  • handful coriander leaves, roughly chopped
  • lime juice
  • Shemin’s Indian Breads to serve


  1. Heat the oil in a pan and fry the onion until browned, approx 10 minutes.
  2. Add Shemin’s Massaman Curry Paste with a splash of water, and cook  gently for a couple of minutes. Then add the chicken and fresh chilli to the pan, cook until the chicken is sealed and turning brown.
  3. Add the tomatoes, then gently cook until the tomatoes have broken down and the chicken is cooked through. Add a little water if the sauce gets too dry.
  4. Add the coconut milk, palm sugar and fish or soya sauce and bring to a simmer.
  5. Add the spinach and cook until wilted.
  6. When the curry is ready, scatter with chopped coriander and squeeze over lime juice to taste.
  7.  Serve with rice and your favourite Shemin’s Indian Breads.

TIP: If you want a vegetarian option, you can use aubergine instead of chicken in this recipe.

Products used in this recipe