Malaysian Roast Chicken
- 1 large chicken (around 1.75kg – 2kg)
- 3 tablespoons extra virgin olive oil
- 6 shallots, halved
- 1 can coconut milk (400ml)
- 600g potatoes
- 400g sprouting broccoli or green beans
For the marinade
- 1 tablespoon chilli paste
- 4 lemongrass stalks (top part only)
- 1 tablespoon curry powder
- 4 cloves of garlic
- 4 shallots
- 1 tablespoon palm sugar
- 1 lime
- 2 tablespoons curry leaves
- 1 tablespoon salt
- 1 teaspoon of ground coriander
- 1 teaspoon of ground fennel seeds
- 1½ teaspoons cumin powder
- 1 tablespoon fish sauce
- 1 bunch fresh coriander
- 1 bunch mint
- 1 bunch parsley
- 4 red chillies
- 1 bunch spring onions
- 100g dry roasted peanuts
To create the marinade, simply place all of the ingredients into a blender and blitz until you get a smooth paste. Smooth half of this marinade underneath the skin on the breasts of the chicken, put a handful into the cavity and rub the remaining mixture liberally all over the skin. Put the chicken in the fridge and infuse for at least a couple of hours, or preferably overnight.
When ready to cook preheat the oven to 180°C/ Fan 160°C/ Gas Mark 3. Heat two tablespoons of oil in a 24cm Signature Round Casserole and brown the chicken all over. Then, around the chicken add the shallots, the potatoes and pour in the coconut milk. Place into the oven to cook for 1½ hours.
After 1½ hours remove the lid and turn the temperature up to 180°C/ Gas Mark 4 to brown and crisp up the skin. After 20 minutes remove the chicken and potatoes and allow to rest but keep warm.
Add the broccoli to the sauce in the casserole and place onto the hob over medium heat. Bring the sauce to a boil and simmer the broccoli for 10 minutes or until just cooked through. Strain and reserve the sauce, this is our gravy.
To serve, carve the chicken as if you would a Sunday roast and serve with the potatoes and broccoli. Top with finely cut coriander, mint and parsley, sliced red chillies, spring onions and a sprinkling of peanuts.