Massaman Curry

Method

1. Spoon the thick cream from the top of the 150 ml coconut milk into a small heavy saucepan and set the thin milk aside. Set over medium heat and simmer for 4-5 minutes, stirring, until the cream thickens, darkens slightly and separates into visible oil — this is the fat the paste is fried in, so no extra oil is needed.
2. Add 30 g massaman curry paste to the split cream along with the crushed cardamom pod, the cinnamon stick and the bay leaf. Fry over medium-low heat for 3 minutes, pressing and stirring constantly, until the paste is glossy, deep brick red and smells strongly of spice rather than raw shallot.
3. Add 150 g chicken thigh pieces and turn them in the paste for 2 minutes so every side is coated and sealed. Pour in the reserved thin coconut milk and 80 ml water, bring to a bare simmer and cook uncovered for 10 minutes.