Pot-Roasted Whole Chicken Curry

Cook time 1 hour
Servings 8-10

Ingredients

1 tbsp vegetable oil

1 whole chicken

1 onion, sliced

1 x 3cm piece of ginger sliced

2 star anise

1 cinnamon stick

3 tomatoes, cut into quarters

185g jar Nyonya Curry Paste

270ml coconut milk

1 1/2 cup of chicken stock

2 Desiree potatoes, peeled and cut in quarters

1 cup of baby frozen peas

Salt

Pot-Roasted Whole Chicken Curry

Method

Preheat the oven to 180°C. Bring the chicken out of the fridge at least 1 hour before cooking and season with salt.

Heat oil in a stewing pan over a medium heat and add the onion, ginger, star anise and cinnamon. Cook for a few minutes to soften then add the curry paste. Cook for a further 3-4 minutes and then add the tomatoes. Cook for 1-2 minutes stirring regularly then add stock and bring to the boil. Add the coconut milk, potatoes and peas and season with salt.

Place the chicken into the gravy breast side down and then cover with lid. Cook in the oven for 1 hour with the lid on.

Serve with steamed rice.