chicken Massaman curry

You’ll need some Massaman paste, or some store-bought version.

Ingredients

• 2 tbsp oil
• 1 tbsp Massaman paste
• 200g chicken (I prefer boneless chicken thighs)
• 1 cup coconut milk
• 1 tsp bouillon / chicken stock powder
• 1 tsp fish sauce
• 1 tsp palm sugar / regular caster sugar
• 1 small red onion
• 1 potato
• 1 tbsp tamarind juice / reconstituted dried tamarind

Preparations

• Boil the potato until it’s thoroughly cooked. Peel and cut into bite-sized pieces.
• Cut the red onion into quarters.
• Cut chicken into bite-sized pieces.
• Heat oil in a wok on low heat, add curry paste (1 tbsp) and cook until fragrant.
• Add 3 tbsp coconut milk, stir until colour and fragrance are combined.
• Add chicken pieces, and stir fry for 2-3 minutes until they’re no longer pink.
• Add onion and potatoes. Mix well.
• Add all the other ingredients (coconut milk, bouillon / chick stock, sugar, tamarind juice).
• Serve wit rice.