Massaman Chicken Curry

Ingredients:

chicken breast - 1 pound (boneless, skinless)

massaman curry paste - 3 tbspns

cardamom - 8

cinnamon - 2 sticks

star anise - 3

shallots - 6 small/3 large (peeled, quartered if large)

coconut milk - 2 cans

water - 1 cup

fish sauce - 1 and 1/2 tbsp

potatoes - 2 medium (peeled, quartered)

tamarind paste - 1/2 tbsp

brown sugar - 1 tbsp

peanuts - 3-4 tbsp (roasted, unsalted)

peanut/vegetable oil - 2 tbsp

Thai basil leaves - a handful, chopped.

Cut the chicken into bite sized pieces.

Add 1 tbsp of the oil and the massaman curry paste to the chicken. Mix well, and set aside to marinate.

Heat the remaining oil in a pan.

Once the oil is hot, fry the cinnamon, cardamom and star anise in it for 30 seconds.

Add the shallots and fry until golden-brown.

Then add the chicken, lower the flame and let it cook for 3-5 minutes.

Add coconut milk, fish sauce, water, potatoes, peanuts and half the basil.

Bring the mixture to a boil.

Cover and simmer for 30 minutes or until the potatoes are cooked through.

If needed, remove the lid and cook until the curry reaches desired thickness.

Check seasoning.

Remove the pan from the flame.

Stir in the tamarind paste, brown sugar and remaining basil.

Serve hot with jasmine rice.