Roasted Coconut Chicken
"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."
photo by Sara 76
- 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.
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Reviews
-
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!!! -
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] -
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
