Ingredients:
2 Chicken breast
1 cup Onion
2 cup Coconut milk
2 tablespoon tamarind pulp mixed with 3 tablespoons water
1 cup Potato
1/2 cup Peanut and Cashewnut
1 tablespoon curry paste
2 cup Water
Directions:
1. Peel and cut up potatoes into big chunks and boil until almost cook and keep aside.
2. Cut up Chicken breasts and onion into the same size.
3. Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking for about 5 minutes. When you see the red oil bubbling up add the chicken and stir to cover the meat with curry.
4. Add half a cup of water or enough cover all the chicken. Add the rest of the ingredients, except for potatoes, onion, peanut and cashew. Stew for 20 minutes or until chicken is getting tender.
5. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
6. Serve with streamed rice.
