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Masaman Roast Poussin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 400 kcal
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
-
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
-
Mix the butter with curry paste, soy sauce, salt and pepper
Chicken
-
Heat the oven to 200c
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Use your hand to loosen the skin of the chicken away from the breast.
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Push most of the butter mix between the chicken skin and breast, spreading it gently through
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Rub the rest of the butter over the outside of the chicken
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Place on a roasting tray and cook in the oven for 45 -60 minutes till golden brown
Gravy
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Heat a saucepan with 2 tablespoons of roasting pan juices over a medium heat
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Add the remaining ginger and curry paste and stir over a low heat for 1 minute
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Add the stock and simmer for 3-4 minutes till reduced by 50%
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Add the coconut milk and simmer till reduced and thickened.
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Add the tamarind puree, fish sauce, sugar and the juice of the remaining lime
Chicken
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Carve the poussin, garnish with peanuts and coriander and serve with the masaman gravy
Nutrition Facts
Masaman Roast Poussin
Amount Per Serving (250 g)
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.