Sweet, juicy chicken with the wonderful flavour of Thai massaman curry, served with some delicious roasted potatoes, plain rice and a rich Thai gravy. This is roast dinner with a booster pack on! | Sprinkles and Sprouts
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Massaman Roasted Chicken

Sweet, juicy chicken with the wonderful flavour of Thai massaman curry, served with some delicious roasted potatoes, plain rice and a rich Thai gravy. This is roast dinner with a booster pack on!
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Servings: 5
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 4 garlic cloves
  • 1 lime
  • whole chicken (1.5-1.8kg)
  • 1/4 cup /70g/2½ oz Massaman curry paste (Get my homemade recipe here)
  • 1 tsp vegetable oil
  • 500 g baby new potatoes
  • 250 ml /1 cup chicken stock
  • 400 ml /14fl oz can coconut milk
  • 1 tsp brown sugar
  • 1 tbsp fish sauce
  • fresh coriander (garnish)

Instructions

  • Pre-heat the oven to 200ºC/390ºF
  • Give the garlic cloves a bash with a knife and then put them into the cavity of the chicken, along with half the lime.
  • Tie the legs together with some string or cooking twine. Then place the chicken in a deep, large metal roasting tin.
  • Mix 2 tsp of the curry paste with the oil and rub it all over the chicken.
  • Place the potatoes around the chicken (I leave them whole), pour over the chicken stock and then loosely cover the tin with foil.
  • Roast for 30 minutes, then remove the tin foil and cook for a further 40 minutes.
  • Take the chicken out of the tin and set it aside to rest.
  • Put the tin with the potatoes in, on the hob and add in the remaining curry paste, the coconut milk, brown sugar and fish sauce.
  • Stir well and cook for 5 minutes until it has thickened slightly.
  • Serve the chicken with the massaman gravy, the potatoes and some plain boiled rice.
  • Garnish with fresh coriander and the remaining lime.
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