Roast Massaman Chicken

SERVES 4, PREP AND COOK: 1 HOUR, 20 MINS

INGREDIENTS 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 METHOD 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 2 chicken cavity.

Place on a chopping board, breastside down, with legs towards you. Using kitchen scissors, cut along either side of the backbone, starting from the parson’s 3 nose to the neck. Discard. Turn chicken over. Cut in half along the length of the breast bone. Tuck wings 4 under.

Combine paste and oil in a bowl. Rub 5 over both chicken halves.

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 6 chicken, skin-side up, on top. Cook in a moderate oven (180C) for about 1 hour, covering with foil if over browning, 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

8 coriander.

Serve the chicken and vegetables with steamed rice and lime wedges. Pour over sauce.