Massaman Roast Chicken with Star Anise and Lemongrass

Just a little bit of extra effort getting some ingredients is so worth it for this Roast Chicken add some mung bean sprouts too for a bit of crunch, serve with Thai Carrot Salad ( in salad page on site ) The other thing I did was peel and chop into 5 cm pieces were 2 Kumara which I cooked with the chicken in the sauce and it was a really nice touch.Recipe from Mindfood

Ingredients

1.6kg whole chicken
1 tbsp olive oil
1 tbsp finely grated fresh ginger
1/2 cup thai massaman curry paste
800ml coconut milk
1 1/2 cups chicken stock
3 star anise
3 lime leaves
2 stalks lemongrass, trimmed
2 tbsp fish sauce
2 tbsp lime juice
1 cup thai basil leaves
1/2 cup coriander leaves
2 long red chillies, deseeded, thinly sliced
1/4 cup roasted peanuts, chopped

Method

Preheat oven to 160ºC. Rinse chicken under cold water. Pat dry with paper towel.
Heat an oiled large heat proof ceramic pot over a medium to high heat. Add chicken breast side down. Sear for 5 minutes. Carefully turn chicken. Sear for another 5 minutes. Remove to a plate.
Add ginger and paste to pot. Cook, stirring for 1 minute, or until fragrant. Stir in coconut milk and stock. Add star anise, lime leaves, and lemongrass. Return chicken to pot, breast side down. Spoon over sauce. Cover with a lid.
Cook in preheated oven for 45 minutes. Turn over chicken carefully and baste with sauce. Cook for another 45 minutes or until chicken is cooked.
Carefully remove chicken from pot. Cover to keep warm. Return sauce to medium heat. Gently boil for 10 minutes or until rich and thick. Discard lemongrass. Stir in the fish sauce, lime juice, and 1/2 cup thai basil leaves.
Place chicken on a serving platter with sauce. Garnish with combined remaining thai basil leaves, coriander, chilli and peanuts. Serve with steamed rice.