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Massaman curry roast chicken

Massaman curry roast chicken

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(67 ratings)

Prep: 10 mins Cook: 1 hr, 25 mins

Easy

Serves 4
A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice

Nutrition and extra info

Nutrition per serving

  • kcalories895
  • fat62g
  • saturates27g
  • carbs25g
  • sugars7g
  • fibre2g
  • protein61g
  • salt1.75g
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Ingredients

  • whole chicken, about 1.8kg

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • two thumb-size pieces root ginger
  • 1 stick lemongrass, bashed with a rolling pin
  • 1 lime, cut into quarters

    Lime

    ly-m

    The same shape, but smaller than…

  • 70g/2½ oz pack Massaman curry paste (I used Blue Elephant)
  • 1 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 450g baby new potatoes, any larger ones halved

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 400ml/14fl oz can coconut milk
  • 1 tsp brown sugar, any type
  • 200g green beans, trimmed
  • 1 tsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tbsp unsalted peanuts, crushed (optional)
  • basmati rice, to serve

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Method

  1. Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.

  2. Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.

  3. Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.

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Comments (80)

vendgirl's picture

I love this curry. Now. Live in Greece so cannot get all the ingredients but have the curry paste sent over. Love it

natalyy's picture
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Superb!!

paleomum's picture
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Tops! Made this with a guinea fowl I spotted in my butchers window. Used the massaman paste from mythaicurry you can buy online as I've had great success with their geen curry, also didn't need the lemongrass or fish sace as already in there. Smelt lovely whilst cooking and tasted wonderful.

samaughton's picture
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I made this last night for 4 adults and 2 kids, everyone enjoyed it, my chicken was 2.3kg though, I part boiled my potatoes and green beans as suggested by others, I also took the chicken of the bone once cooked and cooked it in the sauce for a few minutes, will make again and again

shoequeen's picture
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Beautiful meal. Less hassle than a roast so good for a change. I couldn't find Massaman paste so used a Thai paste but this would probably work with any flavour of paste depending on your preference. The crumbled nuts were a nice finishing touch.

Cazpanting's picture

This was delicious! Bound to become a firm family favourite. Would highly recommend this recipe, everyone around the table enjoyed it.

overleigh1's picture

Made this last night for friends, we all loved it and they all wanted the recipe!

lizleicester's picture
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Lovely way to roast a chicken. Would par-boil the green beans before adding them next time but really enjoyed the flavours.

corinnahubbard's picture
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I absolutely love this recipe and so has everyone I've made it for! I agree with some of the other comments - timings may be a little out depending on the chicken size, but I've found following the usual chicken timings (55 mins per kg, plus 25 mins) works out fine, and I add the potatoes for the final hour. Great for entertaining as you just leave it to do its magic. I added a bit of chilli powder to the gravy/sauce for an extra kick.

amanlondon's picture

Delicious! Cooked for my husband and I so used chicken thigh pieces instead of a whole chicken as that would have been a bit much. Super easy to prepare. Didnt use lemon grass. Would recommend!

adinuffalready's picture

If you only ever make one recipe ever................let this be the one!
Amazing!

spoon_licker's picture

I made this and, my God, was it good! Very filling though - I would maybe prefer it with a spicier paste and also half-fat coconut milk. Also, I think it might be an idea to roast the chicken with the lemongrass, lime and ginger stuffed under the skin rather than in the cavity, because the chicken didn't really absorb those flavours as much as you would hope. I wouldn't serve it with rice unless you're planing a banquet - the potatoes and vegetables are more than enough. A great dish to experiment with - recommended!

cblampied's picture
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Absolutely delicious! I've made this twice in the last month and will definitely be making it again! Only thing I changed was that I boiled the potatoes for 10 minutes and the beans for a few minutes before putting them in. LOVE IT!

cblampied's picture
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DELICIOUS! I made this tonight and it was absolutely amazing! I boiled the potatoes for 5 mins before putting them in to roast and I boiled the green beans for a few mins before putting them into the sauce. I also used a bit more massaman paste as I thought I may aswell finish the 105g jar I bought. It was perfectly spiced and yummy and I can't wait to make it again!

sshorter's picture
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Really nice dinner enjoyed by all the family. Will second other people comments about the green beans needing more time as they were on the hard side, but never the less a very delicious recipe. Found the paste in Ocado.

messagecaroline's picture
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We absolutely love this - if you cut the potatoes into large-ish cube size then they can be cooked with the chicken. Even if you are not a ginger lover, there is no hard taste; mussaman curry is normally fragrant so it is not overpowered by ginger. We are very lucky to live near Chinatown so I'm able to get the correct paste; we also substitute the brown sugar with palm sugar.

This is a superb dish and made again tonight for the eighth time; it's still a winner!!!

jweg1210's picture
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Did for a dinner with friends to follow a zingy vietnamese salad. Was very good. I found the curry paste in Waitrose. For some reason I can't rate it, but for the record, would give it 4 stars.

stephandsolly37's picture
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I have made this several times for guests and the pan has literally been licked clean - always a hit and easy and simple to do. We break apart the chicken and mix it all in with the sauce and plonk it still in the roasting pan in the middle of the table and let everyone tuck in - perfect :)

tracyshields's picture
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This is a fantastic twist to a Sunday Roast and one I will make again. I used Thai red curry paste and loved it. Added some kale to the green beans for some more veg & crunch.

yummyxxx's picture

Hi any ideas for coconut milk substitute? as I have a nut allergy. Thanks

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