Thai Massaman Curry

Ingredients:
Item A:
Cooking oil, 2 tbsp

Item B
Boneless chicken, 500 gms cut into 2-inches cubes (marinade with 2 tbsp fish sauce)

Item C
Massaman curry paste, 6 tbsp
Chicken stock, 1 cup
Chili powder, 1 tbsp
Potato, 2 medium chopped 

Item D
Coconut milk, 1 1/2 cup

Item E
Yellow onion, 1/2 cup chopped 
Fish sauce, 1 tbsp
Palm sugar, 2 1/2 tbsp
Tamarind paste, 2 1/2  tbsp

Item F - Garnish, optional
Corriender leaves, 2 tbsp chopped finely
Peanut, 1/2 cup roasted 

Instructions:
1. On a medium heat heavy bottom pan, add cooking oil. Add massaman curry paste when oil become fragrant. Stir to break up lumps. Keep stirring and let simmer for 2 minutes. Add the rest of Item C, mix well.
2. Add chicken and keep stirring for 5 minutes until paste covers chicken evenly.
3. Stir in half of the coconut milk and leave for 5 minutes.
4. Add Item E bring to a boil and reduce to simmer. Simmer for 5 minutes.
5. Stir in remaining coconut milk and leave for 5 minutes or until fully cooked. Taste and adjust seasoning. Garnish.
6. Serve with jasmine rice. Curries best to have next day.