Roast Massaman Chicken

Serves 4, Prep and Cook: 1 hour, 20 mins

1.8kg whole chicken 2 tblsps massaman curry

paste 2 tsps olive oil 500g sweet potato, peeled 3 bunches Dutch carrots

(360g each) Steamed rice and lime

wedges, to serve

SAUCE 2 tsps olive oil ¹⁄³ cup massaman curry paste 400ml can coconut milk 1 tblsp lime juice 2 tsps fish sauce ¹⁄³ cup chopped fresh

coriander

1 Pat chicken dry with absorbent kitchen paper. Remove excess fat from inside chicken cavity. 2 Place on a chopping board, breast-side down, with legs towards you. Using kitchen scissors, cut along either side of the backbone, starting from the parson’s nose to the neck. Discard. 3 Turn chicken over. Cut in half along the length of the breast bone. Tuck wings under. 4 Combine paste and oil in a bowl. Rub over both chicken halves. 5 Cut potato in half crossways. Cut into 2cm thick wedges. Rinse and trim carrots. Spread potato and carrots over the base of an oiled, large roasting pan. Place chicken, skin-side up, on top. 6 Cook in a moderate oven (180C) for about 1 hour, covering with foil if overbrowning, or until chicken is cooked through and vegetables are tender. Remove. 7 Meanwhile, make sauce. Heat oil in a medium saucepan over a medium heat. Add paste. Cook, stirring, for 1 minute. Add milk. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened. Remove from heat. Stir in juice, sauce and coriander. 8 Serve the chicken and vegetables with steamed rice and lime wedges. Pour over sauce.