Masaman Curry

5 bay leaves (opt)
5 chicken breasts
3 teaspoon cardamom (opt)
1 1/3 cup cashew (opt)
2 cans coconut milk
3 T masaman curry paste (more or less to taste)
2 1/2 cup onions
2 1/2 cup potatoes
1 1/2 teaspoon salt
4 T honey
1 T tamarind paste (opt)
Brown Rice

1. Peel and cut up potatoes into slices. Cut up chicken and onions in the same way. 
2. Heat coconut milk and masaman curry paste over low to medium heat. Make sure you break up the paste and mix it in well. Stir constantly.
3. When red bubbles through, add chicken to the curry. Add enough water to cover all of the meat. 
4. Add the rest of the ingredients except for potatoes, onions and cashews. Stew for 30 minutes until chicken is cooked. 
5. Add potatoes onions and cashews. Let simmer until potatoes are soft.. If the liquid is too low, add more water. 
6. It's always good to let the stew sit for awhile before serving but can be served whenever. 
7. Serve over warm brown rice. 

This curry is super easy to freeze. This recipe makes a lot so I simply freeze half and then put the rest in the fridge for that night and leftovers for the rest of the week. Just make sure the curry has had time to cool before putting it in the freezer.