Massaman Chicken

• 1 tablespoon vegetable oil
• 1 4-4 1/2-pound chicken, cut into 10 pieces
• Kosher salt
• 4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered
• 2 medium red onions, cut into wedges
• 3/4 cup prepared massaman curry paste
• 12 ounces Belgian-style wheat beer
• 4 13.5-ounce cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1/2 cup fish sauce
• 1/4 cup fresh lime juice
• 1 tablespoon palm or light brown sugar
• 1 teaspoon red chile powder
• Freshly ground black pepper
• Cilantro sprigs, fried shallots, and cooked rice (for serving)

1. Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8-10 minutes; transfer to a plate.
2. Cook potatoes in same pot, turning occasionally, until brown, 8-10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5-8 minutes; transfer to plate with potatoes.
3. Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5-7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1-1 1/2 hours.
4. Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.
5. DO AHEAD:

vegetable oil, chicken, kosher salt, potatoes, red onions, curry paste, unsweetened coconut milk, chicken broth, fish sauce, lime juice, palm, red chile powder, freshly ground black pepper, cilantro

Taken from www.epicurious.com/recipes/food/views/massaman-chicken-51223860 (may not work)