Massaman curry roast chicken

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• Athalour

  09 May 2011

  Athalour rated and commented on this recipe

  

  Absolutely delicious.

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• Fiona A

  25 July 2011

  Fiona A commented on this recipe

  This is superb - really easy and can be made just as well with the half fat coconut milk. Also left out the rice and went for a naan bread to soak up the yummy sauce. Barts Spices do the curry paste - but but a few jars when you see it as it's not available easily.

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• welshleo

  30 July 2011

  welshleo rated and commented on this recipe

  

  Absolutely gorgeous! You can find the recipe for Massaman curry paste on www.bbc.co.uk/food/recipes . Easy!!!

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• judescar

  02 August 2011

  judescar commented on this recipe

  This recipe really has the WOW factor. A delicious way to give a roast chicken a bit of a kick. I made this for the family on a midweek night as I was off work and had time on my hands, but it would make a great informal entertaining meal. Didn't make any changes to the recipe really - just added some coriander to garnish. To serve, I cut the chicken in to quite large pieces- drumsticks, thighs and cut breast off whole and then cut into 4 thick slices- placed in large dish with all the potatoes and sauce poured over. Massaman curry paste is available in the specialist food section of Sainsbury's' and usually with the spices in Tesco - look for BARTS. It is a distinctive flavour that is unlike a typical Indian curry paste so I don't think you can really substitute it.

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• judescar

  02 August 2011

  judescar rated and commented on this recipe

  

  forgot to rate it!

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• Karen

  04 August 2011

  Karen rated and commented on this recipe

  

  Made this last night for the family. Everyone enjoyed it. I, like otherws, pre-cooked potatoes and green beans before adding to roasting tray. I added extra potatoes as I didn't fancy rice and added a nann bread to sop up sauce. Result was yummy, will definitely make again.

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• Shireen82

  18 September 2011

  Shireen82 rated this recipe

  

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• Libby0

  28 September 2011

  Libby0 rated and commented on this recipe

  

  I adapted this recipe for two people. I like using a whole bird because it is cheaper to use a whole bird than buy two breasts. There was lots of left overs for sandwiches and soup. I used a jar or tesco massaman paste. If I made this again I would leave out the ginger, lemongrass, lime, sugar and fish sauce as the jar of paste was strong enough, and I couldn't tastes the paste , lemongrass and lime on the plain meat anyway. I also used cashew nuts instead of peanuts.

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• Christine

  10 October 2011

  Christine commented on this recipe

  Husband's new favourite- it had an explosion of flavours! I too cooked the potatoes and beans beforehand and didn't bother with rice as I had doubled the vegetable quantities! It was such a hit in this household that they were wondering about doing the turkey this way Christmas Day ( but I'm far too traditional I'm afraid!)

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• Tracie

  07 November 2011

  Tracie rated and commented on this recipe

  

  Made this as a change to a Sunday roast and it was excellent. Was even told to make it again by the hubbie so full marks all round. The potatoes were excellent. Could even make them as a side dish by reducing the ingrdients.

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• bbems60

  19 November 2011

  bbems60 commented on this recipe

  Gorgeous!! couldn't get enough of the juices, all soaked up by spoonfuls of rice

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• Carrie497

  08 January 2012

  Carrie497 rated and commented on this recipe

  

  Made this today and my uber fussy hubby practically licked the plate clean - will definitely make it again!!

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• mamma smith

  22 January 2012

  mamma smith rated and commented on this recipe

  

  Very good. Made virtually as recipe. Served with fried rice and veg. Actually cooked for slightly longer and rested for even longer as famly were late arriving! But it absolutely didnt matter. Went down really well. Will def do again. Yum.

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• mamma smith

  25 January 2012

  mamma smith commented on this recipe

  Absoutely delicious, will def make again.

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• PanClanger

  29 January 2012

  PanClanger rated and commented on this recipe

  

  This was lovely - loads of flavour and a doddle to make. We had it with Thai glutinous rice and spiced stir-fried greens. Made a welcome change from the normal roast chicken, definitely a recipe to hang on to.

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• naz

  02 February 2012

  naz rated and commented on this recipe

  

  I was so excited about making this but was very dissapointed as it was pretty sickly, The chicken was delicious and came out perfectly but was not happy the with sauce sadly

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• dodsa

  08 February 2012

  dodsa rated and commented on this recipe

  

  Absolutely gorgeous, have made this a few times now and is loved by all, even fussy 2 and 4 year olds

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• Rachel

  07 April 2012

  Rachel commented on this recipe

  I'm sure this is lovely, but more and more recipes on this site use specific items we can't get in America....eg here the spice mix. Couldn't you add a footnote about how we could rustle this up ourselves?

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• Cake Jessica

  26 April 2012

  Cake Jessica rated this recipe

  

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• tashynadarling

  09 June 2012

  tashynadarling rated and commented on this recipe

  

  Fantastic dish, made it as a birthday dinner and everyone loved it!

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Ingredients

• whole chicken , about 1.8kg
• two thumb-size pieces root ginger
• 1 stick lemongrass , bashed with a rolling pin
• 1 lime , cut into quarters
• 70g/2.5oz pack Massaman curry paste (I used Blue Elephant)
• 1 tsp olive oil
• 450g baby new potatoes , any larger ones halved
• 400ml/14fl oz can coconut milk
• 1 tsp brown sugar , any type
• 200g green beans , trimmed
• 1 tsp fish sauce
• 2 tbsp unsalted peanuts , crushed (optional)
• basmati rice , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 25 mins

Ingredients

• whole chicken , about 1.8kg
• two thumb-size pieces root ginger
• 1 stick lemongrass , bashed with a rolling pin
• 1 lime , cut into quarters
• 70g/2.5oz pack Massaman curry paste (I used Blue Elephant)
• 1 tsp olive oil
• 450g baby new potatoes , any larger ones halved
• 400ml/14fl oz can coconut milk
• 1 tsp brown sugar , any type
• 200g green beans , trimmed
• 1 tsp fish sauce
• 2 tbsp unsalted peanuts , crushed (optional)
• basmati rice , to serve

Per serving

895 kcalories, protein 61g, carbohydrate 25g, fat 62 g, saturated fat 27g, fibre 2g, sugar 7g, salt 1.75 g

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