Massaman Curry Roast Chicken
Over a year ago
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Ingredients
- Whole chicken. about 1.8kg/4lb
- 2 thumb-size pieces fresh root ginger
- 1 stick lemongrass. bashed with a rolling pin
- 1 lime. cut into quarters
- 70g pack Massaman curry paste (we used Blue Elephant)
- 1 tsp olive oil
- 450g baby new potatoes. any larger ones halved
- 400ml can coconut milk
- 1 tsp brown sugar. any type
- 200g/8oz green beans. trimmed
- 1 tsp fish sauce
- 2 tbsp unsalted peanuts. crushed (optional)
- Basmati rice. to serve
Accompaniment
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Description
This full-flavoured chicken would make a great alternative to your usual roast - just serve it with a big bowl of rice to dive into
Method
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1
Put chicken in roasting tin or casserole. Chop half the ginger and push it into cavity of chicken with lemongrass and half the lime. Tie legs together with string.
Mix 1 tsp of curry paste with oil, rub it over chicken. Season with salt and pepper. Heat oven to 200c/180C fan/gas 6, cover chicken loosely with foil, put it in.
After 35 minutes, take off foil. Add potatoes to tin, stir them in juice. Roast for 40 minutes more until the chicken is cooked through and potatoes tender.
Take chicken out of tin and leave to rest, loosely covered. Put tin on hob, add rest of curry paste, grate in rest of ginger, fry for two minutes. Stir in coconut milk and sugar and boil for five minutes.
Tip in beans, simmer for four more minutes, splash in fish sauce, resting juices, and squeeze some lime. Scatter peanuts. Serve with potatoes and basmati rice.
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