Step 1

Make medium-deep cuts in the chicken legs to ensure they cook evenly. Chop the potatoes into bite-sized pieces and finely slice the onions.

Step 2

In a pot or large non-stick pan over medium heat, pour in half the coconut milk. Bring it to a gentle boil and stir frequently to prevent it from burning. Cook until the oil starts to separate from the milk.

Step 3

Mix in the massaman curry paste thoroughly until it's well combined with the coconut milk.

Step 4

Add the chicken legs to the pot. Brown each side until golden, about 3 minutes, ensuring they're fully coated in the curry paste.

Step 5

Pour in the remaining coconut milk, bring it back to a boil, then add the palm sugar, tamarind paste, and salt. Stir well.

Step 6

Reduce the heat and let the curry gently simmer for about 30 minutes, or until the chicken is tender. If the sauce becomes too thick, add up to 100 ml (3.4 fl oz) of water to adjust the consistency.

Step 7

Add the diced potatoes and onions to the curry. Continue simmering for another 10 minutes, checking the potatoes for softness with a fork.

Step 8

Sprinkle roasted peanuts over the curry and stir. Serve warm with rice and enjoy!