Massaman Curry (Muslim Curry)

• 200 grams Chicken (thigh with skin on or breast) whichever you prefer
• 1 piece Ginger
• 1/2 Potatoes
• 50 grams Massaman curry paste
• 240 ml Coconut cream
• 1 total of 240 ml Coconut cream 30 ml + water 210 ml
• 2 tbsp Roasted peanuts
• 3 grains Roasted cardamon seeds
• 2 leaves Roasted bay leaf
• 1 stick Roasted cinnamon
• 2 tbsp Fish sauce
• 2 tbsp Palm sugar Or light or dark brown sugar
• 2 tbsp Tamarind paste

1. Cut the chicken into cubes, rub in the finely chopped ginger, and let it sit for about 15 minutes.
2. Boil the potatoes with the skin on until tender.
3. Peel the skin, cut into cubes, and deep fry them.
4. In a pan over low to medium heat, simmer 1/4 of the coconut cream and curry paste.
5. Pour in the remaining coconut cream gradually until the oil starts to separate.
6. Once the oil comes out, add the chicken, and swirl in the seasonings.
7. Add the coconut milk (coconut cream+water), and simmer it for 10-15 minutes.
8. Add the potatoes, roasted cardamom, bay leaves, and cinnamon stick.
9. Once the curry starts to thicken, add the roasted peanuts and turn off the heat.

chicken, ginger, potatoes, curry, coconut cream, coconut cream, peanuts, cardamon seeds, bay leaf, cinnamon, sauce, sugar, tamarind paste

Taken from cookpad.com/us/recipes/152623-massaman-curry-muslim-curry (may not work)