Thai Chicken, Potato and Peanut Massaman Curry (4 Servings)

Cut 300g potatoes into 2.5cm chunks, slice half an onion about 1cm thick, and divide 35g roasted peanuts into halves. Pat 1kg chicken dry.

Optionally heat 1 tsp oil in a heavy pot over medium-high, brown the chicken skin-side down for 3–4 minutes and remove. Alternatively skip browning.

Add 125ml coconut milk to the pot, bring to a simmer, then stir in 5 tbsp massaman paste and cook 4–5 minutes until thick and fragrant.

Stir in the remaining 375ml coconut milk, 3 tbsp palm sugar, 2 tbsp tamarind and 2 tbsp fish sauce. Add two bay leaves if using.

Add the chicken, partially cover and gently simmer for 35 minutes. If chicken is not nearly submerged, add water gradually, no more than 125ml total.

Add potatoes, onion and half the peanuts (about 17.5g). Simmer another 10–15 minutes until the potatoes are easily pierced.

Check the thickest chicken piece away from bone with a thermometer and ensure it reaches at least 74°C; keep cooking if necessary.

Taste and adjust with up to one additional tbsp tamarind for acidity and up to one additional tbsp fish sauce for saltiness. Do not add more if already balanced.

Divide 600g fully cooked jasmine rice among four bowls (150g each) and ladle curry over. Scatter the remaining about 17.5g roasted peanuts evenly.

Refrigerate curry and rice separately in shallow containers within two hours and eat within 3–4 days or freeze. Reheat to 74°C; cool cooked rice as quickly as practicable.