Masaman Chicken Curry

  • 1 1/2 lbs skin on chicken
  • 1, 4 oz can of masaman curry
  • 3 cans coconut milk
  • 1 onion; diced
  • 1 sweet potato; diced
  • 1 bell pepper; diced
  • 2 Tbsp fish sauce; or more if desired
  • Brown sugar; to taste
  • Vegetable oil; as needed
  • Cilantro; to garnish

In a large saute pan or Dutch oven, heat a few tablespoons of oil until it begins to helicopter. Add chicken and cook until browned. Flip and cook other side until browned. Remove from pan, turn heat to medium low, add coconut milk and curry. Simmer for 4-5 minutes. Add fish sauce, vegetables, and chicken and simmer for an additional 15-20 minutes until potatoes are soft and chicken is cooked though. Sweeten as desired and serve over rice with cilantro garnish.