Masaman Chicken Potato Curry

2 tablespoons oil
3 pounds cubed chicken
1 large chopped onion
2 cups cubed potato
2 carrots, peeled & chopped
2/3 cup Masaman Curry Paste
1 can chicken stock
4 cups coconut milk
1 cup cashews
1 teaspoon ground cinnamon
1/3 cup palm sugar
1/4 cup Thai fish sauce
1 tablespoons tamarind paste
Freshly squeezed juice of 1 lime

Heat the oil in a large heavy Dutch oven over medium high heat. Add the chicken and onion and sauté until the onion is translucent and the chicken lightly browned. Add the potato, carrots and curry paste and sauté for a minute. Add the stock and bring to a boil. Boil for five minutes. Add the coconut milk, cinnamon, cashews, palm sugar, fish sauce, tamarind paste, and lime juice. Simmer for ten minutes. Serve immediately, or cool to room temperature and refrigerate for up to 36 hours. Reheat by gently simmering for 10-15 minutes before serving.

Makes 10 servings.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes