Serves 6
900g chicken breast pieces
2 red onions
1 inch of ginger
2 cloves of garlic
3 tbsp massaman curry paste
200g peeled potato cut into small pieces
4 tomatoes
300ml chicken stock
1 tin of coconut milk (full fat)
2 tsp tamarind
1 tsp fish sauce
1 cinnamon stick
handful of toasted cashew nuts
1 red chilli
fresh coriander leaves
In a large pan, fry the red onions in a little olive oil until soft. Add
the curry paste and grate in the ginger and garlic cloves. Add 20ml of the
chicken stock and continue to cook over a medium heat for 3 minutes.
Add the coconut milk, the remaining stock, potatoes, tamarind, cinnamon
stick and fish sauce. Cover and cook for 30-40 minutes or until the potato
pieces are tender.
Chop the chicken into thin slivers. Add to the pan, cover and continue
to cook over a medium heat for about 20-30 minutes or until the chicken pieces
are cooked thoroughly.
Spoon into bowls, garnish with the cashew
nuts, chopped red chilli and a sprinkling of coriander leaves along with some rice.