Roasted Coconut Chicken
3
People talking
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.
- Ready In:
- 1hr 40mins
- Serves:
- Units:
Nutrition Information
3
People talking
ingredients
- 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
- Preheat the oven to 190C/375F/Gas 5. Mix together the curry paste, oil, ginger and lemongrass with 2 tbs of the milk.
- Brush the chicken all over with this. Put the cicken in a roasting tin and pour over the remaining milk.
- Roast for 1 1/2 hours, basting occasionally with the coconut milk.
- Remove from the oven and leave to stand for 10 mins berfore carving.
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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!!!
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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]
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