300g.(1 ½ cup, 10 oz) skinless chicken breast, cut into 1 inch (2.5cm)cubes.
2 tabespoons massaman curry paste.
1 potato, cut into 1 inch cube and boiled.
2 cups (500 mls., 16 fl oz) thick coconut milk.
1 onion, cut into 1 inch cube.
4 cinnamon seed, roasted.
teaspoon chinamon leaves, roasted.
Tablespoons crushed roastedpeanuts.
1 cup (250 mls., 8 fl oz) oi, deep fring chicken.
4 teaspoons sugar.
2 tablespoon fish sauce.
½ cup (125 mls., 4 floz) tamarind concentrate.
Deep fry chicken in a work with heat of the oil, fry until chicken is yellow, removed it, set aside.
Heat coconut milk in a work for 2 minutes, Add curry paste stir-fry until fragrant. Add chicken, peanuts, onion, potato, sugar, fish sauce, tamarind, Cinnamon seed, cinnamon leaves, stir to combine, serve immediately with jasmine rice.