Massaman roast chicken

January 07, 2022 3 Comments

Massaman roast chicken

This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Often cooked in the home, rather than restaurants, which is probably the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it! You can be flexible with the vegetables in the dish and even change the curry paste if you wish. Not the most elegant of dishes but way up there on the scale of scrumptiousness:-)

Ingredients for Massaman roast chicken

 The above ingredients are a guide as this dish works well with many variations. The chicken above is a 2 kg chicken and fed five people comfortably. Put as many new potatoes as you can fit into your roasting tin if you wish. If you are not using new potatoes then you will have to cut larger potatoes into smaller chunks and parboil. One can of coconut milk and one packet of curry paste provides enough sauce. As always, make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary. Vegetables of your choice, I used some mild chilies with green beans and tender stem broccoli, you can also prepare additional veg separately if you wish. I also stuffed the cavity of the bird with a bruised lemongrass stalk and some chopped ginger, optional but adds to the aromas.

Lemongrass and ginger and curry sauce

Bash up the lemongrass stalk if using and chop some ginger and insert into the cavity. 

Chicken in curry paste

 Brush some of the curry paste, especially the oil, over the chicken. Cover loosely with aluminium foil and place in an oven preheated to 200°C for 40 minutes.

Add potatoes to the pan

 Add potatoes to the pan rolling them around in any oil or juices from the chicken and return to the oven without the foil and cook for a further 40 minutes. In the meantime add the rest of the curry paste to a small pan and add the can of coconut milk and bring to a simmer whilst stirring.

Add vegetables and saucePour the curry paste coconut milk mixture over the chicken and stir the potatoes around and add the vegetables. Return to the oven for a further 15 minutes, I'm fine with my chicken burning a little on top as the skin crisps but adjust your oven shelves to your own preferences.

Ready to serveRemove to a carving board and let it rest for a few minutes before serving. 
Enjoy!

 




3 Responses

Scott hardwidge
Scott hardwidge

June 15, 2022

Followed the recipe to the letter , chicken was so juicy, it blew me away, so tasty and so easy to put together .
This will defo be made again with few different vegetables and im sure it will just as mindblowingly tasty

Alan Wells
Alan Wells

April 16, 2022

I cooked this with chicken pieces and yellow curry paste as I’ve a daughter who can’t eat spicy food at present. It turned out really well with great flavour and the minimum of heat. I didn’t use onions but added green beans. These pastes are so reliable. They are my ‘turn to’ when I want something easy and authentic.

Andy
Andy

February 02, 2022

Beautiful recipe. Best pastes you can get. Keep up the good work you’re amazing.

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