Chicken Massaman Curry

Ingredients

• 1 can of full-fat coconut milk
• 1/4 cup prepared Massaman curry paste
• 8 medium-sized chicken drumsticks
• 1 pound of waxy potatoes , peeled and cut into 2-inch chunks
• 8 large shallots, peeled or 2 medium yellow onions, peeled and quartered
• 3 tablespoons finely-chopped palm sugar or 2 tablespoons brown sugar
• 3 tablespoons fish sauce, or to taste
• 2 tablespoons prepared tamarind pulp
• 3 cinnamon sticks
• 4 pieces of star anise
• 1/3 cups dry roasted peanuts

Directions

1. Skim about 3/4 cup of the thick coconut cream from the top of the can into a large, heavy-bottomed pot, then add the curry paste. Cook over medium-high heat, stirring, until the coconut begins to separate and look glossy with oil.
2. Put the chicken drumsticks in the pot. Pour in the remaining coconut milk, then add the sugar, fish sauce, tamarind pulp, and only as much water as needed so the chicken is just covered.
3. Bring everything to a boil over medium-high heat, then promptly lower the burner to medium so the pot settles into a gentle simmer. Cover and cook the chicken for 10 minutes.
4. Add the potatoes, shallots, and dried spices, if you’re using them. Pour in additional water if the contents of the pot are not fully under the liquid, then regulate the heat so the curry keeps simmering. Cover again and cook until the chicken is done through and the potatoes and shallots have softened, 15 to 20 minutes.
5. Fold in the peanuts, if using. Take the pot off the heat and allow the curry to cool slightly before you serve it with steamed jasmine rice.