Kaeng Masaman Kai - chicken curry

Kaeng Masaman Kai
chicken curry

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Ingredients:
500 gr chicken thighs
5 small potatoes, semi-cooked
5 small outings
500 ml thin coconut milk
250 ml thick coconut milk
3 tbsp palm sugar
3 tbsp asam water
3 tbsp lime juice
2 tbsp peanuts
3 tbsp massaman curry paste (see recipe)
7 cloves of garlic
3 salam leaf
5 cardamon, roasted
5 cm cinnamon, toasted

Preparation:
Cut the meat into pieces. Chop the garlic finely and the peanuts coarsely. Heat in a pan the thin coconut milk together with the meat and bring to the boil. Heat in a pan the thick coconut milk together with the curry paste and stir until the oil is released. Then add it to the meat and cook until the meat changes color.
Then add the rest of the ingredients and cook until done.