Chicken & Potato Massaman Curry

1. Prick the potatoes 2-3 times with a fork and place in the microwave. Cook on Medium High heat for approx. 5 minutes or until just tender. Remove and set aside to cool slightly.
2. Meanwhile heat a wok or a large deep frying pan over medium high heat until hot. Add the oil, curry paste, star anise and cinnamon and stir continuously for around 1 minute or until fragrant.
3. Reduce the heat to medium and add the onion and coriander stalks and cook until for 2-3 minutes or until softened, stirring regularly. Add the chicken pieces and stir to coat in the mixture and cook for 3 minutes or until sealed.
4. Add the coconut milk, peanuts, kaffir lime leaves and ginger. Stir to combine and bring to a gentle simmer. Add the potatoes and simmer for around 15 minutes or until the chicken is cooked through and potatoes are very tender.
5. Stir in the fish sauce, lime zest, lime juice and palm sugar.
6. Serve over steamed rice some fried shallots, lime wedges and coriander leaves.

Kitchen Notes:
Baby Mozart potatoes could be substituted for baby Sweet Potatoes if desired which can be peeled and sliced into 1 cm pieces and added in Step 3 with the chicken – they will not require pre cooking.
Palm sugar is available in the Asian section of most supermarkets and gives a lovely caramel flavour. Brown sugar can be substituted.
Kaffir lime leaves and fresh ginger can be stored in a zip lock bag in the freezer and used from frozen to preserve their shelf life.

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