Massaman curry roast chicken

Massaman curry roast chicken

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(70 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

  • kcal895
  • fat62g
  • saturates27g
  • carbs25g
  • sugars7g
  • fibre2g
  • protein61g
  • salt1.75g
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Ingredients

  • whole chicken, about 1.8kg
    Chicken

    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

    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

    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

    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

    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

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, questions and tips

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juliealee
21st May, 2016
5.05
A great alternative to the traditional roast chicken. Full of flavour. I prepared the chicken the night before and left it to 'marinade' overnight in the fridge. The only thing I would change would be to make twice the volume of sauce....we all wanted more! I did parboil the potatoes and beans as others suggested. Tesco Massaman paste used. Definitely one to make again.
AuntieRiz
17th Apr, 2016
5.05
Very delicious. I used Sainsburys massaman paste and cut up the chicken into a large serving dish, poured the sauce over and took to the table to all dig in - worked very well.
vendgirl
13th Jul, 2015
I love this curry. Now. Live in Greece so cannot get all the ingredients but have the curry paste sent over. Love it
natalyy
19th Apr, 2015
5.05
Superb!!
paleomum
19th Mar, 2015
5.05
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
1st Feb, 2015
5.05
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
3rd Aug, 2014
5.05
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
25th Jul, 2014
This was delicious! Bound to become a firm family favourite. Would highly recommend this recipe, everyone around the table enjoyed it.
overleigh1
6th Jun, 2014
Made this last night for friends, we all loved it and they all wanted the recipe!
lizleicester
31st Mar, 2014
3.8
Lovely way to roast a chicken. Would par-boil the green beans before adding them next time but really enjoyed the flavours.

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