The BBC Good Food logo
Massaman curry roast chicken

Massaman curry roast chicken

By
A star rating of 4.8 out of 5.95 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal895
fat62g
saturates27g
carbs25g
sugars7g
fibre2g
protein61g
salt1.75g
Advertisement

Ingredients

  • whole chicken , about 1.8kg
  • two thumb-size pieces root ginger
  • 1stick 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MASSAMAN

Massaman curry paste is mild, so it's perfect for all the family.

GRUYèRE FONDUE WITH DUNKING POTATOES

Heat 5 tbsp white wine in a medium pan. Add 225g grated Gruyère and 5 tbsp double cream. Heat gently until the cheese melts to a smooth sauce. Dip boiled new potatoes into the fondue for a tasty starter.

Goes well with

Recipe from Good Food magazine, May 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.95 ratings
Advertisement
Advertisement
Advertisement

Sponsored content