250ml Chicken stock (or vegetable stock if you want to make a veggie version)
400ml 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
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
Mix the butter with curry paste, soy sauce, salt and pepper
Heat the oven to 200c
Use your hand to loosen the skin of the chicken away from the breast.
Push most of the butter mix between the chicken skin and breast, spreading it gently through
Rub the rest of the butter over the outside of the chicken
Place on a roasting tray and cook in the oven for 45 -60 minutes till golden brown
Heat a saucepan with 2 tablespoons of roasting pan juices over a medium heat
Add the remaining ginger and curry paste and stir over a low heat for 1 minute
Add the stock and simmer for 3-4 minutes till reduced by 50%
Add the coconut milk and simmer till reduced and thickened.
Add the tamarind puree, fish sauce, sugar and the juice of the remaining lime
Carve the poussin, garnish with peanuts and coriander and serve with the masaman gravy
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