Ingredients Jump to Instructions ↓

  1. 2 medium onions, peeled and roughly chopped

  2. 2 stalks lemongrass, outer leaves removed, sliced thinly

  3. 4cm piece ginger, peeled, chopped coarsely

  4. 4cm piece galangal, chopped coarsely

  5. 1 teaspoon ground ginger

  6. 1 teaspoon ground turmeric

  7. 1/3 cup (80ml) vegetable oil

  8. 1 chicken, size

  9. cup (60ml) vegetable oil, extra

  10. 1 teaspoons chilli powder

  11. 2 cups toasted peanuts (280g), ground finely in a pestle and mortar or food processor 10 cardamom pods, bruised

  12. 5 star anise

  13. 1 teaspoon salt

  14. 2 tablespoons brown or palm sugar

  15. 400ml can coconut milk

  16. cup (125ml) water

  17. Fish sauce and lime juice, to taste

Instructions Jump to Ingredients ↑

  1. Combine 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 chilli 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 180C for 1 hour or until cooked through and browned; rest for 10 minutes.

  5. Chop or portion chicken. Serve with warm peanut sauce.


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