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!
Servings: 5
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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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