Roasted Coconut Chicken

Kitzy's Note:

Roast chicken with a bit of a twist. Add a load of chopped root vegetables and potatoes into the roasting pan when you put it in the oven, the coconut flavour is delicious.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 2 tablespoons curry paste
• 2 tablespoons oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon lemongrass, finely chopped
• 400 g coconut milk
• 1 1/2 kg chicken

Directions:

1. Preheat the oven to 190C/375F/Gas 5. Mix together the curry paste, oil, ginger and lemongrass with 2 tbs of the milk.
2. Brush the chicken all over with this. Put the cicken in a roasting tin and pour over the remaining milk.
3. Roast for 1 1/2 hours, basting occasionally with the coconut milk.
4. Remove from the oven and leave to stand for 10 mins berfore carving.

Reviews

[caetb]

So amazingly good! And simple. I added chunks of sweet potatoe Nd carrots to the roasting dish and they came out just as good, if not better than the chicken. Yum!!!

[Sara 76]

WOW! This was fantastic! Everyone raved about this, and we will be definately making it again. I didn't change a thing, and it came out with tender flavoursome chicken, and delicious spicy skin! Thanks for sharing! [made for PRMR]

[wicked cook 46]

I had no curry paste so used curry powder. This smells FANSTATIC cooking. Great taste .My DH raved about and so did our two dinner guests. I did find the skin did not get crispy even though it browned up nicely but that is OK since I do not need to eat that part LOL and could be from my finicky working oven. Made for PRMR tag March 2009