Malaysian ‘Sunday Lunch’ Pot-Roast Chicken
Malaysian food could easily have a shot at being one of our favorites, it’s a real culture clash of influences from China, Thailand and India and everything in between, in other words it’s completely delicious. This is a way to spice up a classic British roast chicken, with a punchy marinade and veggies cooked in coconut milk, inspired by the Malaysian Ayam Goreng marinade.
Serves: 4 Prep time: 30 minutes + 2 hours or overnight Cook time: 2 hours
For the marinade
1 tablespoon chilli paste
4 lemongrass stalks (we love Superb Herb)
1 tablespoon curry powder
4 cloves of garlic
1 tablespoon raw sugar (we love Chantal Organics)
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 large whole chicken (we love Waitoa)
3 tablespoons extra virgin olive oil (we love Olivado)
6 shallots, halved
1 can coconut milk (we love Chantal Organics)
600g new potatoes (we love Wilcox)
400g sprouting broccoli or green beans (we love The Fresh Grower)
1 bunch fresh coriander, mint, parsley (we love Superb Herb)
4 red chilies
1 bunch spring onions
100g unsalted peanuts, toasted (we love Alison’s Pantry)
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 the casserole and brown the chicken all over. Then around the chicken add the shallots, the new potatoes and pour in the coconut milk. Cover and 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. Transfer the potatoes and chicken to an oven dish and put back in the oven for 20 minutes to brown and crisp up the skin. Allow to rest but keep warm.
Add the broccolini to the sauce in the casserole and place onto the hob over a medium heat. Bring the sauce to a boil and simmer the broccolini for 10 minutes or until just cooked through. Arrange the chicken and potatoes back into the pot attractively.
Top with coriander, mint and parsley, sliced red chilies, spring onions and a sprinkling of peanuts.