Chicken Massaman Curry with Cinnamon and Star Anise Infused Jasmine Rice

Ingredients

Curry paste
3 long red chillies
1 teaspoon soy sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon

¼ teaspoon ground cloves
1 teaspoon ground white pepper
1 tablespoon water
1 brown onion, chopped
3 garlic cloves, chopped
1 stalk lemon grass, trimmed, white part chopped
3cm piece ginger, peeled and chopped

Rice
2 cups jasmine rice, washed and drained
4 cups water
1 cinnamon stick
2 star anise

Curry
2 medium potatoes, peeled, chopped into 3cm pieces
2 tablespoons vegetable oil
650g chicken thigh fillets, chopped into 2-3cm pieces
2 x 270ml cans coconut milk, unshaken
2/3 cup curry paste (prepared earlier), plus extra until the colour has deepened
1 cup chicken stock
½ cup unsalted roasted peanuts, crushed
1 cinnamon stick
2 star anise
2 bay leaves
1 teaspoon ground cardamom
2 tablespoons brown sugar, plus extra
1 tablespoon lime juice, plus extra
1 tablespoon fish sauce

To serve Unsalted, roasted peanuts, chopped
Coriander leaves
Long red chilli, sliced
Pappadums

Preparation:  20 minutes
Cooking:  1 hour 15 minutes
Serves: 4

1. For curry paste, place chillies, soy sauce, coriander, cumin, cinnamon, cloves, white pepper and a tablespoon of cold water in a food processor and process until smooth.

2. Add remaining ingredients one at a time, blending after each addition until mixture forms a thick paste.

3. For rice, place rice in a rice cooker and add two cups of water, cinnamon stick and star anise and cook according to rice cooker instructions.

4. For curry, place potatoes in a medium saucepan of salted water, bring to the boil and cook for 15 minutes or until tender but not soft. Drain.

5. Heat oil in a large saucepan over medium-high heat until hot. Brown chicken for 5-6 minutes and transfer to a plate.

6. Add two tablespoons of the top thick layer of coconut milk to the same pan and bring to the boil. Stir in curry paste and fry for one minute or until aromatic.

7. Return chicken to pan and add remaining coconut milk, chicken stock, peanuts, potatoes, cinnamon, star anise, bay leaves, cardamom, sugar, lime juice and fish sauce. Stir to combine.

8. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 minutes or until chicken is tender and sauce has slightly thickened.

9. Taste to check the balance of ingredients and balance using sugar, fish sauce and lime, if necessary.

10. To serve, top with peanuts, coriander, chilli and pappadums with a side of rice.