Roasted Coconut Chicken
![photo by Sara 76](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/34/13/75/pic5adFFK.jpg)
photo by Sara 76
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
![photo by Sara 76](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/34/13/75/pic00EQjg.jpg)
![photo by Sara 76](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/34/13/75/picju0kk9.jpg)
![photo by wicked cook 46](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/34/13/75/picyWKhug.jpg)
- Ready In:
- 1hr 40mins
- Ingredients:
- 6
- Serves:
-
4
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.
Questions & Replies
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Reviews
-
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