Massaman Curry Roast Chicken Recipes

Steps:

• Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
• Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
• Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Steps:

• To make the curry paste, heat a small heavy-based frying pan and drop in all the seeds and the cloves. Dry-fry over a medium heat, shaking the pan often, for 1-2 mins to release their flavours - until they start popping in the pan. Mix in the chillies, then grind finely using a pestle and mortar or a spice grinder. Set aside.
• Heat the oil in the same pan. Tip in the shallots and garlic, and fry over a medium heat for 5-6 mins, stirring occasionally, until a deep, rich golden brown. Stir in the ground spices and stir-fry for 1 min. Spoon into a mini processor with the ginger, lemongrass and coconut milk. Blitz until it is as smooth as you can get it, then stir in the black pepper. Can be kept in the fridge for several days.
• To make the curry, dry-fry the peanuts in a small frying pan for about 2 mins to give them extra colour and flavour. Set aside. Heat the oil in a large sauté pan, tip in the shallots and fry over a medium heat, turning occasionally, for 8-10 mins until they are well browned all over and softened. Remove and set aside. Put the cinnamon stick and curry paste in the sauté pan and cook for 1 min. Pour in 100ml of the coconut milk. Let it bubble for 2 mins, stirring occasionally, until it's like a thick paste. Tip in the chicken and stir-fry in the paste over a high-ish heat for 6-8 mins or until cooked.
• Meanwhile, steam the sweet potato chunks for 8-10 mins and the beans for about 5 mins. Remove the pan of chicken from the heat and stir in the remaining coconut milk, the fish sauce, tamarind paste and stock. Lay the sweet potatoes and shallots in the curry and warm through gently over a very low heat - overheating or overcooking may cause the coconut milk to curdle and thicken. If you need to thin the sauce slightly, stir in 1-2 spoons of water. Remove the cinnamon.
• Lay a bunch of the beans to one side of each serving bowl or plate. Spoon the curry over one end of the beans and serve scattered with the coriander, Thai basil and peanuts.