This rich, coconutty curry simmers bone-in chicken thighs and tender Yukon Gold potatoes in a deeply spiced broth built on layers of cinnamon, cardamom, and bay leaf. Full-fat coconut milk gives the sauce its signature silky body, while tamarind and a touch of palm sugar balance everything with a sweet-tart edge. Roasted peanuts stirred right into the pot add texture and a nutty finish that plays beautifully against the tender braised chicken. Everything simmers low and slow in one pot until the potatoes are fork-tender and the chicken falls easily from the bone, making this a satisfying, hands-off dinner. Ladle it over steamed jasmine rice with cilantro and lime for a warming, aromatic meal, and know this one is a solid, comforting pick for a gluten free table.
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Open one can of coconut milk without shaking it. Spoon the thick cream from the top into a large Dutch oven or heavy-bottomed pot and set the remaining thin liquid aside. Heat the pot over medium heat until the cream begins to bubble and shimmer, about 2 minutes.
Add the Massaman curry paste to the coconut cream and stir constantly for 2–3 minutes, until the paste is fragrant and the fat begins to separate and pool around the edges of the paste.
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