Thai Massaman Curry

MARINADE; season the Chicken with Salt and Pepper and set aside for 30 minutes or more.

CHICKEN: heat 4 Tbsp of Cooking Oil until hot. Sauté the Spice Mix for 1 minute. Then add the Chicken and coat well. Cook the Chicken until brown all over.

PASTE & POTATOES: add the Curry Paste and Potatoes. Mix well and cook until the oil separates.

LIQUIDS: then add in the Coconut Milk, Tamarind Juice, Palm Sugar and mix well. Bring it to a simmer and cover with a lid. Cook for 10 minutes, stirring the bottom occasionally.

FINISH: after 10 minutes, remove the lid, and continue to cook until the gravy thickens. Garnish with Fresh Coriander Leaves and serve with rice.