Preparation time is 25minutes
Cook time is 1hours 30minutes
Total time is 1hours 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1/4 cup massaman curry paste
- 2teaspoons fish sauce
- 2tablespoons fresh coriander sprigs
- 300grams small Gold sweet potatoes, cut into thick wedges
- 1kilograms whole chicken
- 2 limes, halved
- 500grams small potatoes
- 400milliliter coconut milk
- 1tablespoons olive oil
- 2teaspoons brown sugar
Nutrition per serving
3150kJ / 755Cal
3150 Kilojoules or 755 Calories
36% of daily energy intake*
Protein
50.2grams
Fat
45.2grams
Carbs
35.2grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 220°C. Place both potatoes in a large oiled baking dish.
Step 2 of 5
Rinse chicken, pat dry with paper towel and place on top of potatoes. Place 2 lime halves inside chicken and tie legs together with string. Place remaining lime into pan.
Step 3 of 5
Combine 1 tbs curry paste with oil. Rub over chicken. Cover loosely with foil. Bake for 1 hour and 30 minutes, removing foil after 45 minutes, or until potatoes are tender and chicken is cooked through. Stand, loosely covered, for 10 minutes before serving.
Step 4 of 5
Meanwhile, cook remaining curry paste in a medium saucepan over medium heat, stirring, for 2 minutes or until fragrant. Add coconut milk and bring to the boil. Reduce heat and simmer, stirring, for 5 minutes or until sauce thickens and reduces. Squeeze juice from half a roasted lime into pan, then add fish sauce and sugar.
Step 5 of 5
Scatter coriander over chicken and serve with sauce and vegetables.
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