Step 1

Preheat the oven to 200°C.

Step 2

Rinse chicken and pat dry inside and out with paper towel. Place in an oiled roasting pan. Combine grated lemongrass with half the ginger and half the kaffir lime leaves in a bowl. Place in chicken cavity with halved lime and remaining 3 pieces of lemongrass. Tie chicken legs with kitchen string.

Step 3

Combine 1 tbs curry paste with oil. Rub all over the chicken and season. Cover loosely with foil, then roast for 40 minutes. Remove foil, then add potatoes to the pan and baste with pan juices. Roast for 40 minutes or until potatoes are tender and juices run clear when thickest part of the chicken thigh is pierced. Transfer chicken and potatoes to a serving dish, loosely cover with foil and set aside to rest.

Step 4

Meanwhile, place roasting pan on the stovetop, add remaining ginger and 2 tbs curry paste, and stir over a low heat for 1 minute or until fragrant. Add stock and simmer for 3-4 minutes until reduced by half. Add coconut milk and simmer until reduced and thickened. Add tamarind puree, fish sauce, sugar and juice of remaining 1 lime, then stir to combine. Pour gravy into a jug.

Step 5

Carve chicken, garnish with peanuts, coriander and remaining kaffir lime leaves, then serve with the Massaman gravy.