Heat a cast iron skillet over medium-high heat and sear the bone-in chicken thighs for 3-4 minutes per side until golden brown. Transfer the seared chicken to the slow cooker.
2 lbs chicken thighs
Place the cubed potatoes at the bottom of the slow cooker. Top with the seared chicken thighs. Scatter the sliced onion around the chicken and add the cinnamon stick.
3 medium potatoes, 1 large onion, 1 stick cinnamon stick
In a mixing bowl, whisk together the full-fat coconut milk, Massaman curry paste, fish sauce, tamarind paste, and brown sugar until smooth. Pour the sauce evenly over the chicken and potatoes.
13.5 oz coconut milk, 4 tbsp Massaman curry paste, 2 tbsp fish sauce, 1 tbsp tamarind paste, 2 tbsp brown sugar
Cover and cook on low for 6 to 8 hours. Check for doneness at 6 hours: chicken should reach an internal temperature of 165°F and potatoes should be fork-tender but not mushy.
Spoon off any excess fat from the surface of the curry. Stir in the roasted peanuts or peanut butter during the last 30 minutes of cooking. Taste and adjust the fish sauce and brown sugar if needed before serving.
0.5 cup roasted peanuts
