Simmer the coconut cream until the oil separates. Add the Massaman curry paste and stir-fry until fragrant. Add the chicken and cook until done. Pour in the coconut milk and simmer over low heat until the chicken is tender. Season with fish sauce, palm sugar, and tamarind paste. Taste and adjust the seasoning as you like. Add the onions, potatoes, bay leaves, and cardamom pods. Bring to a boil again until the potatoes are fully cooked. Sprinkle with roasted peanuts and turn off the heat.

Done!