Massaman curry roast chicken

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• Tor1

  10 June 2012

  Tor1 rated and commented on this recipe

  

  Absolutely top notch recipe, everyone loved it!

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• frankiew1

  23 June 2012

  frankiew1 rated and commented on this recipe

  

  More than a bit worried about the cooking time given in the recipe. It's only 1Hr 15mins, my 1.8Kg chicken was marked as needing 1hr 45mins so I extended the cooking time both before and after adding the potatoes. Otherwise a tasty recipe but I'm not sure about potatoes and rice in the same dish.

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• LDubya

  02 July 2012

  LDubya rated and commented on this recipe

  

  Yum, yum! We really enjoyed this. Couldn't find massaman paste so used korma which was really tasty. A really different way to do a curry, boyfriend couldn't stop eating it!

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• Clarey

  02 July 2012

  Clarey rated and commented on this recipe

  

  Really easy to do and soooooo tasty! Would recommend using Massaman paste from Tesco, far tastier. Sainsbury's taste the difference paste was bland.

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• Limoncello

  02 September 2012

  Limoncello rated and commented on this recipe

  

  Very impressed with the ease of cooking this dish. Served as it was (as a roast dinner I suppose) but would be lovely with rice on the side. Very flavourful and moist chicken - delicious. I bought my paste from Tesco, their own brand.

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• yumyum

  03 January 2013

  yumyum commented on this recipe

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

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• tracer

  06 January 2013

  tracer rated and commented on this recipe

  

  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.

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• Stephanie Ridley Nourish

  30 January 2013

  Stephanie Ridley Nourish rated and commented on this recipe

  

  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 :)

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• choccy

  08 February 2013

  choccy rated this recipe

  

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• Four Candles

  01 March 2013

  Four Candles rated and commented on this recipe

  

  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.

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• sweet_tiger

  12 March 2013

  sweet_tiger rated and commented on this recipe

  

  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!!!

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• on_the_hill

  13 March 2013

  on_the_hill rated and commented on this recipe

  

  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.

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• Trixy

  02 May 2013

  Trixy rated and commented on this recipe

  

  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!

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• Trixy

  12 May 2013

  Trixy commented on this recipe

  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!

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• Spoon_Licker

  16 May 2013

  Spoon_Licker commented on this recipe

  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!

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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 61.0g, carbohydrate 25.0g, fat 62.0 g, saturated fat 27.0g, fibre 2.0g, sugar 7.0g, salt 1.75 g

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