Massaman Chicken Curry with Spicy Roast Potatoes recipe
Published On5th October 2016 |Asian|
Dinner recipe for Massaman Chicken Curry, served with spicy potatoes and red pepper
Ingredients
Marinade:
50g store-bought Massaman curry paste
2 tablespoons vegetable oil or ghee
1 tablespoon lemon juice
½ teaspoon sea salt flakes
1,4kg free range chicken
250ml chicken stock
400ml coconut milk
3 tablespoons olive oil
2 large onions, peeled and cut into wedges
1 tablespoon Natura Sugars Fine Demerara
1 large red pepper, deseeded and roughly chopped
500g baby potatoes, scrubbed and halved
½ teaspoon of each, turmeric, smoked paprika and salt
freshly ground black pepper
How to
Starting with the marinade, combine half the Massaman curry paste, ghee, lemon juice and salt in a bowl. Rub over the entire chicken, cover and set aside to marinate for half an hour.
In the meanwhile, prepare the vegetables. Preheat the oven to 200º C. Line and grease 1 large baking sheet.
Arrange the red peppers and onions to one side of the baking tray. Drizzle with olive oil and season with salt and pepper. Sprinkle the Natura Sugars Fine Demerara over the onions and peppers and toss to coat.
In a bowl, combine 2 tablespoons olive oil with the turmeric, paprika, salt and black pepper. Add the potatoes to the oil and toss to coat. Arrange the potatoes next to the peppers on the baking tray. Roast for around 45 minutes or until the potatoes are tender and the onions caramelised. Once cooked, cover with foil and set aside until later.
Place the chicken in a roasting tin, Season lightly, cover with foil and roast for 40 minutes (slide this roasting tin into the oven along with the vegetables).
Combine the remaining curry paste with a little chicken stock to loosen the paste before adding the balance of the stock and coconut milk.
Pour the coconut milk mixture over the chicken, stir through and return to the oven, uncovered. Roast for a further 50-55 minutes or until the chicken is cooked through. Turn on the grill to crisp up the chicken skin.
Add the vegetables to the roasting tin and coat in the thickened coconut milk curry sauce.
Serve with fresh coriander and roast peanuts or cashew nuts it you wish.
Recipe provided byBibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email.