Pour about 1 2/3 cups coconut milk (about 400 ml) into a pot and bring to a boil over medium heat. Once boiling, add the Massaman curry paste. Stir with a ladle or spoon until the paste dissolves. (For extra aroma, you can sauté the curry paste with a little coconut milk first, then add the rest of the coconut milk.)

When the pot comes back to a boil, add the chicken leg quarters. Wait for it to boil again, then simmer until the chicken is cooked through. Add the remaining coconut milk. (Each chicken piece is about 10 1/2 ounces/300 grams—large pieces! I didn’t thaw the chicken first, so it took longer to cook. I recommend using thawed chicken, or use other chicken parts if you prefer for a shorter cooking time.)

Next, add the chopped potatoes and carrot, followed by the cashew nuts. Once the vegetables start to soften, season with fish sauce, sugar, and tamarind paste. (Adjust the seasonings to your taste.)

Add the tamarind paste, adjusting the amount depending on how sour your tamarind is. Start with a little and add more if needed until you’re happy with the flavor.

Reduce the heat to low and simmer until the chicken is tender. Since my chicken was frozen, it took a while. Once the chicken is as tender as you like, turn off the heat and serve.