Roast Chicken Ramadan

1 chicken (about 1.5kg), wash, cut through the breast and open up flat.
1 tsp salt
1/4 tsp pepper
1/4 tsp ground black pepper


Ground spices (A) (combined)
2 tbsp chilli paste
1 tsp turmeric powder
1 tsp ground cumin (jintan putih)
1/2 tsp ground fennel (jintan manis)
1 tsp ground coriander\100g shallots
3 cloves garlic
1 stalk lemon grass
1cm piece galangale
1 cm piece ginger


3-4 tbsp oil


1 onion, finely chopped
1 tomato, seeded and finely chopped


Seasoning
1 tsp salt or to taste\1/2 tsp sugar or to taste\1 tsp chicken stock granules


1 tbsp Worcestershire sauce


Open up chicken and press down with meat side on a wire rack.  Rub salt, pepper and black pepper all over.  Turn over and rub all over on the inside of bird with combined salt, pepper and black pepper.  Leave aside.


Heat oil and saute ground spice ingredients (A) until aromatic.  Add in onions and tomatoes and fry for another 3-4 minutes.  Dish up and leave to cool.


Spoon sauted spices over chicken and rub all over.  Leave aside in a plastic bag to marinate, preferably overnight in the refrigerator.


Put chicken on a rack placed over a tray.  Roast at 180 degrees C for 25-30 minutes.  Roast until chicken is cooked.


Remove chicken from rack.  Chop up chicken into bite-size pieces and serve with roti jala.