How to make it

  • Heat oil in a large saucepan over medium-high heat until hot. Add chicken Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
  • Return chicken and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
  • Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until chicken is tender. Serve with rice.
  • ***Notes & tips***
  • * * Note 1: Cardamom is the dried, unripened fruit of a ginger-like plant. The capsule-shape pods need to be squashed with the flat blade of a knife or pounded in a mortar and pestle (known as bruising) to expose the tiny, brown, aromatic seeds which are slightly pungent to taste. If the pods are unavailable, seeds and ground cardamom are readily available in the supermarket spice aisle.
  • * * Note 2: The tamarind tree's fruit is a primary 'sour' flavouring. Tamarind pods are available, however tamarind paste (brown) and concentrate (black) are more convenient. Tamarind concentrate requires no preparation and provides a fruity, sour flavour with just a hint of sweetness. Lime juice is a suitable alternative.

Reviews & Comments 1

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    " It was excellent "
    turtle66 ate it and said...
    One word to describe this recipe: "YUMMY"
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