Massaman Roast Chicken
A totally delicious way to serve roast chicken. The Massaman gravy keeps it moist and flavourful beyond belief. With the roast potatoes and vegetables cooked in the pan this Is an incredibly easy and time-saving dish to prepare. Scrumptious!
- Prep time
- 10 min
- Cook time
- 1 hr 35 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 packet of My Thai Curry Massaman curry paste.
- 1 can of coconut milk
- 1 chicken, 2 kg (or scale recipe)
- 700g small potatoes
- Vegetables of choice. I used green beans sweet Chillies and tender stem broccoli.
- One small piece of ginger and a lemongrass stalk (optional).
Instructions
- 1
Bash up the lemongrass stalk if using and chop some ginger and insert into the cavity.
- 2
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.
- 3
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.
- 4
Pour 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.
- 5
Remove to a carving board and let it rest for a few minutes before serving.
- 6
Enjoy!