Masaman Roast Poussin at the School of Wok

Last Updated on November 12, 2018 by Fiona Maclean

Wok Skills with WorldFoods and a Recipe for Masaman Roast Poussin:

I’m a huge fan of the School of Wok.  Jeremy Pang’s compact cookery school is perfectly located on the edge of China Town and, having been to one or two events there previously, I’ve always come away with new skills and with recipes that actually work at home.  So, an invitation from WorldFoods to learn more about their products while enjoying a cookery class was one I wouldn’t have turned down.  As it happens I was able to take my goddaughter to this one too – very welcome since I gave her a wok when she started university only to be asked ‘what’s it for’.  And the idea of Masaman Roast Poussin sounded quite delicious – especially when it was made easy by using pre-made curry sauce and pasts from WorldFoods

Worldfoods offer a range of ready-made sauces that are designed to simplify Asian cooking.  Now, while I love cooking from scratch, I do suffer from dusty spice syndrome – little half-open jars of herbs and spices that I need for one or two recipes and that then sit on the shelf looking forlorn and unloved until they wither and age into blandness.  Worldfoods offer a solution in the form of pastes and sauces that are 100% natural and made using authentic herbs and spices, that don’t have any artificial preservatives, colouring, gluten or GM ingredients and that are suitable for vegetarians, vegans and coeliacs.  So, for a small household, they are an excellent way to add some authenticity to your Asian cookery without having to keep a cupboard full of different ingredients.

We made a whole range of dishes on the evening – mostly in two versions – one for the veggies and one for the meat eaters.  So, I enjoyed Penang Curry Duck and Thai Basil Stir Fry while my vegetarian god daughter tucked into the same dish made with aubergine rather than duck.  Actually, I liked her version better than mine, though both were delicious.

5 from 2 votes

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Masaman Roast Poussin

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Course: Main Dish

Cuisine: Asian

Servings: 2

Calories: 400 kcal

Author: Jeremy Pang

Ingredients

Chicken

• 1 Fresh whole poussin
• 1 piece Fresh Ginger about a thumb length
• 2 stalks Lemongrass bruised and halved
• 2 Kaffir lime leaves finely shredded
• 2 Limes I halved, one juiced

Masaman Butter

• 2 tablespoons Worldfoods Masaman Curry Paste
• 50 g Butter softened
• 1 tablespoon Soy sauce
• Salt and Pepper to taste

Gravy

• 2 tablespoons Worldfoods Masaman Curry Paste
• 1 tablespoon Sunflower oil
• 250 ml Chicken stock or vegetable stock if you want to make a veggie version
• 400 ml Coconut milk
• 2 teaspoons Tamarind puree
• 1 teaspoon Palm or brown sugar
• 2 tablespoons chopped unsalted peanuts
• Coriander sprigs to garnish
• 1 tablespoon fish sauce

Instructions

Chicken

1. Combine lemon grass with half the ginger and with half the kaffir leaves in a bowl. Place in cavity of chicken with halved lime and remaining lemongrass

Masaman Butter

1. Mix the butter with curry paste, soy sauce, salt and pepper

Chicken

1. Heat the oven to 200c
2. Use your hand to loosen the skin of the chicken away from the breast.
3. Push most of the butter mix between the chicken skin and breast, spreading it gently through
4. Rub the rest of the butter over the outside of the chicken
5. Place on a roasting tray and cook in the oven for 45 -60 minutes till golden brown

Gravy

1. Heat a saucepan with 2 tablespoons of roasting pan juices over a medium heat
2. Add the remaining ginger and curry paste and stir over a low heat for 1 minute
3. Add the stock and simmer for 3-4 minutes till reduced by 50%
4. Add the coconut milk and simmer till reduced and thickened.
5. Add the tamarind puree, fish sauce, sugar and the juice of the remaining lime

Chicken

1. Carve the poussin, garnish with peanuts and coriander and serve with the masaman gravy

The vegetarian version of my favourite dish was this Masaman Roast Squash.  Wonderful as it was, with a paneer, spinach and mushroom stuffing, I still preferred the baby chicken version.

Now, if you choose to make the squash version, use 250g cooked spinach, 100g paneer, 2 shitake mushrooms, 2 cloves of garlic and some coriander and ginger to stuff your squash.  The rest of the dish is the same.

But, I’ll stick with the lovely spicy, buttery chicken

With many thanks to the School of Wok and WorldFoods for a fun evening of cookery and some excellent company.  If you are interested in finding out more about the School of Wok do check out my review.

And, if you think you’d like to make this recipe at home, why not pin this post for later