Ingredients

• 1 tablespoon vegetable oil
• 8 chicken lovely legs
• 1 brown onion, sliced
• 1/2 cup massaman curry paste
• 1 star anise
• 400ml can coconut milk
• 1 chicken stock cube, crumbled
• 1 tablespoon brown sugar
• 2 large carrots, thickly sliced diagonally
• 500g baby white potatoes, halved
• 2 tablespoons roasted peanuts, chopped
• 1 long red chilli, sliced
• 1/4 cup chopped fresh coriander leaves
• 2 tablespoons fried shallots
• 4 cups steamed jasmine rice
• Lime wedges, to serve

Method

• Step 1 Heat oil in a large, deep frying pan over medium-high heat. Add chicken. Cook, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.
• Step 2 Add onion to pan. Cook, stirring, for 4 minutes or until starting to brown. Add curry paste and star anise. Cook for 1 minute or until fragrant. Reserve 2 tablespoons coconut milk. Add remaining coconut milk, stock cube, sugar and 1/2 cup water to pan. Bring to a simmer.
• Step 3 Return chicken to pan with carrot and potato. Return to a simmer. Reduce heat to low. Cook, covered, for 45 minutes. Uncover. Cook for a further 15 minutes or until sauce thickens and chicken is tender.
• Step 4 Combine peanuts, chilli and coriander in a small bowl. Drizzle curry with reserved coconut milk. Sprinkle with nut mixture and fried shallots. Serve with rice and lime wedges.