Yield: 5 Servings
|1½ kilograms||Roasting chicken|
|1 \N||Clove garlic|
|2 \N||Fresh red chillies, seeded|
|\N \N||And chopped|
|2 cups||Coconut milk|
|2 teaspoons||Ground coriander|
|1½ teaspoon||Ground cummin|
|½ teaspoon||Ground fennel|
|½ teaspoon||Ground turmeric|
|½ teaspoon||Laos powder (optional)|
|½ teaspoon||Finely grated lemon rind|
|2 \N||Candlenuts or brazil kernels|
|\N \N||Finely grated|
|1 tablespoon||Lemon juice|
Wash chicken well and dry inside and out with kitchen towels. Put onion, garlic and chillies into container of electric blender and blend to a smooth paste, adding 2 Tbl of the coconut milk if necessary. Mix in ground spices, lemon rind and grated nuts.
Heat oil in pan and fry the mixed ingredients, stirring constantly, until colour darkens and oil separates from the mixture. It should smell cooked and come away cleanly from the pan. Remove from het and mix in salt and lemon juice. Rub the mixture inside and outside the chicken, truss it and put it in a roasting pan breast upwards. Pour the coconut milk around the chicken. Roast in preheated moderate oven, basting after 15 minutes. After a further 15 minutes, turn the chicken breast downwards, baste again and continue cooking until tender in this position, basting every 20 minutes.
If coconut milk shows signs of drying up, add about ½ to 1 cup more. Turn chicken breast upwards for 15 minutes longer or until a nice golden brown and cooked through. Carve chicken with the thick coconut milk gravy spooned over. Serve with rice and accompaniments.
Compiled by Imran C.
Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 19:17:50 +1000 From: "I. Chaudhary" <imranc@...>