3 tablespoons (36 g) finely chopped palm sugar or light brown sugar, packed
2 to 3 tablespoons tamarind paste, store-bought
(1 kg) chicken thighs and/or drumsticks, bone-in or out! skin-on
(300 g) waxy potatoes, such as rooster potatoes, (2.5 cm ) chunks
½ large onion, cut in dice
Handful unsalted roasted peanuts
Jasmine rice, for serving
Place (125 ml ) coconut milk in a large pot and bring to a boil over medium heat.
Add the curry paste and stir to mix well, and let the mixture thicken, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste, about 5 minutes
Add the remaining coconut milk Add the sugar, 2 tablespoons tamarind paste, Stir to mix well,
Add the chicken to the sauce and simmer gently over low heat, partially covered, for 35 minutes.
Add the potatoes, onions, and peanuts; if there is not enough liquid to keep the potatoes and onions barely submerged, top it up with more coconut milk or water, Cook the potatoes over medium heat for 10-15 minutes, until they are fully cooked.