Massaman curry roast chicken

Massaman curry roast chicken

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(89 ratings)

Prep: 10 mins Cook: 1 hr, 25 mins


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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  • whole chicken, about 1.8kg



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

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



    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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


  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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9th Jun, 2020
I loved cooking this, it was exquisite!
19th Mar, 2020
Absolutely delicious recipe! I used chicken legs rather than a whole chicken for speed and practicality and used Waitrose own paste. Like others have said I agree could do with more sauce as I like lots of sauce and parboiling beans next time as even though recipe says 4min OR until tender that would further evaporate the sauce!
28th Mar, 2018
Delish recipe! Next time will definitely double up on the sauce for 4 people because it was soo tasty and I like a lot of sauce haha.
koolk_2009's picture
22nd May, 2017
This is really tasty and makes a nice change to roast chicken. The potatoes were lovely and soft, but the beans could have done with a quick boil first.
spindoctor's picture
21st Aug, 2018
The recipe states cook the beans for 4 minutes OR UNTIL TENDER! You don't need to parboil them just cook them longer. Why don't people read the instructions?
21st May, 2016
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.
17th Apr, 2016
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.
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
19th Apr, 2015
19th Mar, 2015
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.


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