Tender chicken thighs and baby potatoes simmer low and slow in rich, full-fat coconut milk until everything turns fall-apart tender and the sauce goes silky. Warm spices like cinnamon, cardamom, and cumin build a deep, fragrant backbone, while a hit of lime juice and a touch of maple syrup balance the richness with brightness and a little sweetness. Crunchy dry-roasted peanuts stirred in at the end add texture and a nutty finish that makes this curry feel special enough for a weekend dinner. Everything gets ladled generously over fluffy jasmine rice and finished with sliced scallions and extra lime wedges for squeezing at the table. It's a cozy, deeply flavorful curry that works beautifully for a gluten free dinner rotation, no fuss required to get there.
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Heat the garlic-infused oil in a large Dutch oven or deep skillet over medium heat until shimmering. Add the Massaman curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
Pour in the coconut milk and chicken broth, stirring to fully dissolve the paste. Add the cinnamon, cardamom, cumin, and bay leaves, then bring the liquid to a gentle simmer over medium heat.
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