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½ jar Marion’s Kitchen Thai Massaman Curry Paste
200ml (7 fl oz) coconut milk
2 tsp fish sauce
4 chicken Marylands, cut in half to form 8 pieces
6 medium-sized brushed potatoes
sea salt and cracked black pepper, to season
½ cup (125ml/4 fl oz) chicken stock
fresh coriander (cilantro) or mint leaves, to serve (optional)
Crunchy Peanut Satay Slaw, to serve
Preheat oven to 200°C (390°F).
In a medium-sized mixing bowl, mix together the curry paste, coconut milk and fish sauce to a smooth mixture. Add the chicken pieces and ensure they are generously coated all over. Set aside for 5 minutes.
Line a deep baking tray or dish with baking paper and place the chicken pieces onto the tray.
Wash and remove any dirt from the potatoes, then cut them into thirds. Add them to the leftover marinade in the bowl and toss to coat. Surround the chicken with the potatoes. Pour chicken stock over the potatoes, then drizzle over any excess marinade. Place tray into oven and cook for 40 minutes.
Remove from the oven and scatter over coriander or mint, if using. Serve while warm with the crunchy peanut satay slaw.
My favourites!!
Love your recipes Marion!!
Amazing - we'd make it just for the Potatoes let alone the Chicken!
Simply superb. Honestly we would make this just for the flavour it imparts to the potatoes. Everyone enjoyed it including my eight year old daughter and she isn’t normally a fan of “spicy dishes”.
Great dish for a lovely family dinner
Had my nieces over for dinner and they absolutely loved it. Made the paste myself but the combination of the tray baked chicken and potatoes with the cole slaw was amazing.