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Massaman roast chicken
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Try Valli's bold and delicious Massaman Roast Chicken for a unique twist on roast chicken.
Ingredients:
  • 1.5kg whole chicken
  • 2 stalks lemongrass, 1 grated, 1 cut into thirds
  • 40.00 ml grated ginger
  • 2 makrut lime leaves, finely shredded
  • 2 limes, 1 halved, 1 juiced
  • 70g curry paste
  • 18.40 gm sunflower oil
  • 500g small chat potatoes, par-boiled for 10 minutes, drained
  • 250ml chicken stock
  • 400ml can coconut milk
  • 2 tsp tamarind puree (see notes)
  • 24.40 gm fish sauce
  • 1 tsp grated palm sugar or brown sugar
  • 40.00 ml chopped unsalted peanuts, to serve
  • Coriander sprigs, to serve
Instructions:
  • Preheat the oven to 200°C for a perfectly heated cooking environment.
  • Wash chicken and dry thoroughly inside and out using paper towels. Place in a greased roasting pan. Mix grated lemongrass with half of the ginger and half of the makrut lime leaves in a bowl. Stuff chicken cavity with the mixture, halved lime, and remaining lemongrass. Secure chicken legs with kitchen string.
  • Mix 1 tablespoon of curry paste with oil, then massage this flavorful mixture all over the chicken, ensuring every bite is succulent. Season generously. Cover lightly with foil and let it roast for 40 minutes to lock in those savory flavors. Uncover, place the potatoes in the pan, and generously baste everything with the rich pan juices. Keep roasting for another 40 minutes until the potatoes are tender and the chicken thigh's juiciest part runs clear when pierced. Gently move the chicken and potatoes to a serving dish, tent with foil to preserve their warmth, and allow them a moment to rest before serving.
  • Place roasting pan on stovetop. Add remaining ginger and 2 tablespoons of curry paste. Stir over low heat for 1 minute until fragrant. Pour in stock and simmer for 3-4 minutes until reduced by half. Stir in coconut milk and simmer until thickened. Add tamarind puree, fish sauce, sugar, and juice of remaining lime. Stir to combine. Transfer gravy to a jug.
  • After carving the chicken, adorn it with peanuts, coriander, and the remaining kaffir lime leaves before serving alongside the flavorful Massaman gravy.

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