Massaman Chicken Curry

1. 1

   Par boil the potatoes, drain and set aside.

2. 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.

3. 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.

4. 4

   Add the oil to a large, heavy based pan, and heat on a medium heat.

5. 5

   Add the chicken pieces, and cook until browned. You might need to do this in batches.

6. 6

   Remove the chicken from the pan and set aside.

7. 7

   Still on a medium heat, add the spice mixture and fry gently for about 1 minute.

8. 8

   Add the coconut milk and cook on medium heat for about 5 minutes.

9. 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.

10. 10

    Add the sugar to the coconut milk mixture, and cook on medium for a further 3 minutes.

11. 11

    Return the chicken to the pan and add in the potatoes, bay leaf, cardamon pods, fish sauce and tamarind.

12. 12

    Bring to the boil, then reduce and gently simmer for 30-40 minutes, or until chicken and potatoes are cooked.

13. 13

    Add the extra peanuts 5-10 minutes before finish cooking.

14. 14

    Serve with steamed rice and/or roti.

* Per serving · 4 servings · Values may vary.