2 Tbsp ghee

1/2 brown onion, chopped

4cm piece of ginger, peeled & finely grated/chopped

4 garlic cloves, finely chopped

1/2 red or green chilli, medium heat (optional), deseeded & finely chopped

3/4 cup chicken stock

1 stalk lemongrass, white part only, slightly crushed (not chopped)

3 bay leaves

1 Tbsp fresh turmeric, finely grated/chopped, or 1 tsp turmeric powder

1 Tbsp Quirky Cooking Massaman Curry Spice Blend, OR

• 3/4 tsp ground cumin

• 3/4 tsp ground coriander

• 1/2 tsp ground cinnamon

• 1/2 tsp ground cardamom

• 1/2 tsp freshly ground black pepper

• 1/4 tsp ground cloves

• 1/8 tsp ground nutmeg

1 tsp tamarind paste

2 Tbsp preservative-free fish sauce

1 Tbsp coconut sugar or honey

600g chicken breast or thigh fillets, cut into 3-4cm cubes

1 x 270g tin of coconut cream (or use cashew cream)

400g potatoes, sweet potatoes or swedes, cut into 2cm cubes

1 red capsicum, chopped

1 ripe tomato, chopped

To serve (optional):

• fresh coriander, roughly chopped
• roasted cashews, roughly chopped
• cooked rice or sauteed cauliflower ‘rice’