15 min


1 hr 30 min


This recipe for Massaman roast chicken is currently on weekly repeat mode in our household. Gorgeously flavoured with Kaffir lime leaves, lemon grass and mild chilli it’s a delight to have for dinner. Fine enough to bring to the table for guests yet equally at home as a casual mid-week dinner with the kids.  The potatoes soak up all those lovely spices and there is no need to cook anything extra. Although I guess, for nutrition’s sake you probably should steam some fresh green vegetables to serve alongside but believe me my boys really don’t ask for the veges if I forget to do them 😉


1- 1.5 kg whole chicken

Rub for chicken

1 tbsp crushed ginger

2 kaffir lime leaves, finely shredded

1 stalk lemongrass finely chopped, or use 1 tsp lemongrass paste

¼ cup Massaman curry paste

1 small lemon, quartered


1 tbsp oil

10 baby potatoes

1 cup chicken stock

400 ml coconut milk

2 kaffir lime leaves

2 tsp tamarind puree or paste

1 tbsp palm sugar

1 small lemon, quartered

½ cup roasted salted peanuts, roughly chopped

Few sprigs coriander and mint to serve


Preheat your oven to 180°C/350°F.

Combine the crushed ginger, lime leaves, lemongrass and curry paste together. Add 1 tbsp of the spice paste and spread evenly over the chicken. Place one of the quartered lemons into the chicken cavity.

Cover with foil and roast for 40 minutes. In the meantime boil the potatoes for 10 minutes or until partially soft. Add potatoes to the chicken and turn to toss in the spices after the chicken has cooked for 40 minutes.

Combine the chicken stock, coconut milk, tamarind puree, palm sugar and lime leaves and pour over the chicken and potatoes. Continue to cook for a further 40 minutes or until the chicken is cooked through and the potatoes are soft.

Remove from the oven and sprinkle with peanuts and coriander or mint leaves and serve.





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