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1
Par boil the potatoes, drain and set aside.
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2
To make the paste, place the peppercorns, cinnamon, cumin and corriander in a frying pan and cook over medium heat for 2 minutes, or until aromatic.
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3
Cool the spice mixture, then add it to a food processor, together with the chilli, shallots, ginger, lemongrass, garlic and peanuts. Process until you have a smooth paste.
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4
Add the oil to a large, heavy based pan, and heat on a medium heat.
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5
Add the chicken pieces, and cook until browned. You might need to do this in batches.
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6
Remove the chicken from the pan and set aside.
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7
Still on a medium heat, add the spice mixture and fry gently for about 1 minute.
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8
Add the coconut milk and cook on medium heat for about 5 minutes.
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9
I like my curry paste super-smooth, so at this stage I remove from heat, cool for a few minutes and then add to a blender, and blend the coconut milk and spice mixture until it's a smooth, creamy mix. Return to the pan. This step is entirely optional.
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10
Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.
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11
Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.
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12
Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.
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13
Add the extra peanuts 5-10 minutes before finish cooking.
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14
Serve with steamed rice and/or roti.
