Massaman Curry Chicken Recipe

• 4 Chicken Legs
• 250 g diced Potatoes
• 100 g Green Beans (diced)
• 2 tbsp Coconut Oil
• 2 tbsp Massaman Curry Paste
• 1 can Coconut Milk
• 2 Onions (sliced)
• 4 Garlic Cloves (crushed)
• 2 tbsp Fish Sauce
• 2 tbsp Tamarind Paste
• 2 tbsp Palm Sugar
• 1 tsp Cinnamon
• ½ tsp Cardamom Seeds
• 1 tsp Salt
• ¼ cup roasted Cashew Nuts
• 1 tbsp Cilantro (chopped)

• Heat coconut oil in a pot.
• Combine coconut milk, cinnamon, cardamom, and curry paste. Cook until the liquid evaporates and the spices are fried.
• Toss in chicken, onions, and garlic. Fry until golden.
• Add potatoes and green beans. Stir fry until potatoes change their color.
• Add fish sauce, tamarind paste, palm sugar, salt, and one cup water. Stir and simmer, until chicken and potatoes turn tender and the sauce gets thick (add more water if required).
• Remove from heat and garnish with cashew nuts and chopped cilantro.
• Serve hot over rice.