- Preheat oven to 200°C (400°F). Place the potatoes and chicken, skin-side up, in a deep-sided roasting tray. Sprinkle with salt, drizzle with oil and cook for 30 minutes.
- Remove the chicken from the tray. Add the Shemin’s Massaman Curry Paste, stock, coconut milk, lemongrass and kecap manis, to the tray and mix to combine. Return the chicken to the tray, skin-side up. Cook for 40 minutes or until the potatoes are golden and the chicken is tender. Top with basil and pepper, and serve with green beans.
Such a delicious curry recipe, this dish is just divine! Definitely one we will cook again and again. So easy to make. ❤️