First, spatchcock the chicken by removing the backbone and pushing the bird flat. You don't have to do this, but it helps for quicker and more even cooking.
Then mix half of the Thai massaman paste with oil and rub all over the chicken. Try to get underneath the skin as well as on top as this will help the flavours penetrate further.
Cook, either in your oven or on a BBQ at 210c until the internal temperature is 73c (roughly an hour).
When the chicken is resting, mix the remaining massaman paste with the coconut milk and simmer until a nice thick consistency, like gravy.
Garnish the chicken with the nuts and serve with roast potatoes and vegetables of your choosing, finished with that lovely rich massaman curry sauce.
Thanks for the recipe Smokin Elk
Dan 'Elky' Whittaker
Just a guy from Portsmouth who loves cooking outdoors over flames. I'm on a mission to achieve 200 outdoor cooks this year. Keep the smoke rolling!
