Slow Cooker Massaman Chicken Drumsticks

By Hayden Quinn
Serves  4
Preparation   15 mins
Cooking   3 hr 30 mins
Print recipe

Massaman curry has got to be one of my favorite curries. I just love it. One thing I love to do with it is mix up the protien. Classically here in Aus you would have beef with your massaman curry, but I like to mix it up, like with drumsticks in this recipe, or for a really simple and quick cook, use mince (sounds strange i know, but works a treat!)


  • 8 Lilydale Free Range Chicken Drumsticks
  • 2 tbs Extra Virgin Olive Oil
  • 1 large red onion, cut in chunks
  • 1/4 cup Massamam curry paste 
  • 400ml can coconut milk
  • 400ml chicken stock
  • 1 tbs brown sugar
  • 3 kaffir lime leaf, whole
  • 400g new potato, halved
  • 1/2 cup peanuts
  • 1 tbs fish sauce
  • 1 cup coriander, leaves only 
  • 1 lime, cut in wedges

3 cup jasmine rice, cooked as per packet instructions


  1. Using a slow cooker on high setting, pour in olive oil and onion. Saute until aromatic. Add curry paste and cook 3-5mins. Add chicken drumsticks and turn to coat with paste. Pour over coconut milk and chicken stock. Add brown sugar and kaffir lime leaves, stir well to combine. Cook in slow cooker on high for 3 hours (on low setting cook 6 hours)
  2. Add potatoes and peanuts and cook for a further 30 mins or until potatoes are just tender. Add fish sauce and stir through. 
  3. Serve two chicken drumsticks, potato and peanuts on a bed of rice, garnishing with coriander and lime wedges.

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