Serves 4 to 6 pax
Roasted chickens are a favourite for a family feast and festive celebrations. Instead of just roasting your next chicken, make this Malaysian-Style Roast Chicken recipe that features the flavours of Malaysia.
INGREDIENTS
2 medium onions, peeled and roughly chopped
2 stalks lemongrass, outer leaves removed, sliced thinly
4cm piece ginger, peeled, chopped coarsely
4cm piece galangal, chopped coarsely
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/3 cup (80ml) vegetable oil
1 chicken, size 18-20
¼ cup (60ml) vegetable oil, extra
1 teaspoons chilli powder
2 cups toasted peanuts (280g), ground finely in a pestle and mortar or food processor
10 cardamom pods, bruised
5 star anise
1 teaspoon salt
2 tablespoons brown or palm sugar
400ml can coconut milk
½ cup (125ml) water
fish sauce and lime juice, to taste
METHOD
1. Start by combining onion, lemongrass, ginger, galangal, ground ginger, turmeric and oil in a small processor and blend until smooth. Rub half of the marinade over the chicken; pushing some of the marinade in and underneath the skin and inside the chicken. Cover and marinate at least 2 hours or until ready to cook.
2. Heat a small saucepan over medium heat. Add extra oil, remaining marinade and chili powder and cook (1-2 minutes) until fragrant.
3. Add remaining ingredients except the fish sauce and lime juice and stir well to combine. Simmer sauce, uncovered, stirring continuously about 25 minutes or until the oil rises to the surface and sauce thickens and darkens slightly. Adjust and balance flavour with fish sauce and lime juice (to taste). Set aside until needed.
4. Meanwhile place chicken in a roasting pan and bake in pre-heated oven at 180°C for 1 hour or until cooked through and browned; rest for 10 minutes.
5. Serve chicken with peanut sauce, pan juices, rice, and vegetable.
