Massaman Chicken Curry (Gaeng Masaman Gai

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Anne-Xiety Baking

6 bone-in dark meat chicken or other meats ( I used chicken drumsticks)

2 medium potatoes, cut into chunks

1 yellow onion, cut into strips

¼ cup roasted peanuts

1 canned or 5.6 ounces coconut milk

3 ounces coconut cream

1 cup water

2 tablespoons fish sauce

salt to taste

2 tablespoons palm sugar, brown, or granulated sugar

¼ cup tamarind juice (I bought from an oriental store)

subheading: Massaman Curry Paste:

5 dried whole chilies, I used large California chili peppers to get the flavor, color, and are not spicy, seeded, and cut into pieces, if you like spicy use small dried chilies

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon black peppercorn

5 cloves

5 pods white cardamom

3 star anise

1 cinnamon stick, break into small pieces

1 nutmeg, shell removed

1 stalk lemongrass, thinly slices only white part

4 shallots, chopped

2 garlic cloves, chopped

2 sliced ginger, chopped

2 sliced galangal, chopped

½ teaspoon lime zest to substitute the kaffir lime zest

1 teaspoon shrimp paste

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