Massaman Curry with Chicken

Cut the chicken thighs into large pieces. Peel the potatoes and cut into cubes about 3 cm, and cut the onion into large wedges.

Heat the oil in a heavy-bottomed pot over medium heat. Add the massaman curry paste and fry for 2–3 minutes, until fragrant.

Pour in 250 ml of coconut milk and heat, stirring, until the coconut oil begins to separate on the surface.

Add the chicken, stir to coat with the paste, then pour in the remaining coconut milk and water. Add the cinnamon, cardamom and bay leaves. Bring to a gentle simmer, cover and cook for 25 minutes.

Add the potatoes, onion and roasted peanuts. Cover and simmer for another 20–25 minutes, until the chicken is tender and the potatoes are easily pierced with a fork.

Stir in the tamarind concentrate, palm sugar and fish sauce. Heat for 3–5 minutes without letting it boil hard; taste and add salt if needed.

Turn off the heat, let the curry rest for 10 minutes and serve hot.