Golden Chicken & Potato Massaman Curry

⏱ 55 min · Serves 4

Mild, fragrant and quietly luxurious — this Thai-Muslim curry simmers chicken thighs and potatoes in coconut milk spiked with cinnamon, star anise and tamarind, finished with a shower of toasted peanuts. Serve with plenty of jasmine rice to mop up the sauce.

Per serving: 720 kcal · 40.0g protein · 42.0g carbs · 44.0g fat

Ingredients

• 2 tbsp vegetable oil
• 4 tbsp massaman curry paste
• 400ml full-fat coconut milk
• 250ml chicken stock
• 600g boneless chicken thighs, cut into large chunks
• 500g waxy potatoes, peeled and cut into 3cm chunks
• 1 medium onion, cut into thick wedges
• 1 cinnamon stick
• 2 star anise
• 3 cardamom pods, lightly crushed
• 2 tbsp tamarind paste
• 1.5 tbsp fish sauce
• 1.5 tbsp palm sugar or soft brown sugar
• 60g roasted unsalted peanuts
• 1 tsp lime juice, to finish
• Handful coriander leaves
• Jasmine rice, to serve

Method

1. Heat the oil in a large heavy pan over medium heat. Spoon in the thick cream from the top of the coconut milk along with the curry paste and fry, stirring, for 4-5 minutes until it darkens and smells fragrant and the oil begins to split out.
2. Add the chicken and turn to coat in the paste, cooking for 3 minutes.
3. Pour in the rest of the coconut milk and the stock. Add the cinnamon, star anise and cardamom, bring to a gentle simmer.
4. Add the potatoes and onion wedges, cover loosely and simmer gently for 25-30 minutes, stirring now and then, until the potatoes are tender and the sauce has thickened.
5. Stir in the tamarind, fish sauce and sugar. Taste and balance: it should be sweet, savoury and gently sour — add a splash more fish sauce or sugar as needed.
6. Toast the peanuts briefly in a dry pan, roughly chop, and stir half through the curry. Simmer 5 more minutes.
7. Finish with lime juice, scatter over the remaining peanuts and coriander, and serve with jasmine rice. Fish out the whole spices as you serve.