Recipe by Heydarl
For this recipe the chicken is split down the breast and flattened, then marinated and simmered in coconut milk and finally barbecued or cooked under the griller. If you do not have a pan large enough to accommodate a spreadeagled chicken, cut the bird in half. From the Complete Asian Cookbook by Charmaine Solomon.
Top Review by The Flying Chef
Excellent!! We really enjoyed this and the spicy coconut sauce is truly delicious.. After reading other reviews regarding cooking times and the chicken being difficult to flip. I decided to make this with spatchcocks (baby chickens) just cutting them in half, this turned out to be great, as they did not take long to cook and were very easy to handle. I placed them under the grill at the end to brown instead of on a grill and they were perfectly cooked and full of flavour. I too used sambal oelek, lemon grass, kaffir lime leaves and as others have said I could not get curry leaves so I just added some curry paste. I served ours with some Thai vegetable rice and it was a lovely meal. I also served the sauce on the side for everyone to pour over themselves and we did not have any left as it was poured over the chicken and the rice and got rave reviews by all.
- 1 1⁄2 kg whole chickens
- 1 large onion, roughly chopped
- 3 garlic cloves
- 3 fresh red chilies or 1 1⁄2 teaspoons sambal oelek
- 2 teaspoons ginger, chopped
- 2 slices lemon rind or 1 stalk lemongrass
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 2 teaspoons ground coriander
- 1 1⁄2 teaspoons salt
- 4 curry leaves
- 2 fresh lime leaves (optional) or 2 lemon leaves (optional)
- 3 cups light coconut milk
Directions See How It's Made
- Split chicken and spread out flat.
- Put onion, garlic, chilies, ginger and lemon rind into container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.
- Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer. Put the remaining spice mixture in a wok or large pan with the leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.
- Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.
- Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown.
- In the meantime continue simmering gravy, stirring occasionally, until it is thick.
- When chicken has been grilled on both sides, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.