Massaman Curry

Ingredients

• 1 teaspoon five-spice powder chinese
• 0.3 teaspoon cayenne 
• 1 cup chicken broth low-sodium homemade canned
• 3 tablespoons cilantro leaves chopped
• 1 tablespoon cooking oil 
• 1 teaspoon ginger fresh chopped
• 2 cloves garlic minced
• 1 teaspoon ground cumin 
• 0.5 cup heavy cream unsweetened canned
• 1  onion chopped
• 0.5 cup peanuts chopped
• 0.5 pound plum tomatoes cut into wedges ( 4)
• 0.5 pound potatoes boiling peeled cut into 1/2-inch pieces ( 2)
• 1 teaspoon salt 
• 1.3 pounds chicken breasts boneless skinless cut into 12-inch pieces ( 4)
• 0.3 teaspoon turmeric 

Equipment

• sauce pan
• whisk

Directions

1. In a large saucepan, heat the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
3. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute.
4. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
5. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
6. Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
7. Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.