Ingredients:

  • 4-6 pieces bone-in, skin-on chicken (about 2.5 lbs / 1.1 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon Massaman curry paste (15 g)
  • 1 can (14 oz / 400 ml) coconut milk
  • 2 tablespoons tamarind paste (30 g)
  • 1 tablespoon sugar (12 g)
  • 1 cup chicken broth (240 ml)
  • 2 medium potatoes, diced (about 8 oz / 225 g)
  • 1 large onion, sliced
  • 1 cup green beans, trimmed (about 4 oz / 115 g)
  • ½ cup roasted peanuts, roughly chopped (75 g)
  • Fresh cilantro leaves for garnish
  • Lime wedges for garnish

Instructions:

  1. Preheat the oven to 425°F (220°C). Rub the chicken pieces with olive oil, salt, and pepper. Place in the roasting pan and roast for 35-40 minutes until golden brown and cooked through (internal temperature of 165°F / 74°C).
  2. In a large saucepan, heat a touch of oil and sauté the onions until translucent. Add the Massaman curry paste, stirring until fragrant (about 1 minute).
  3. Pour in the coconut milk, tamarind paste, and sugar; stir to combine. Add chicken broth and diced potatoes; bring to a simmer.
  4. Cook until potatoes are fork-tender (about 15 minutes). Add green beans and peanuts; simmer for an additional 5 minutes.
  5. Gently add roasted chicken to the curry sauce, coating it thoroughly. Simmer together for a few minutes to meld flavors.
  6. Garnish with fresh cilantro and lime wedges before serving.