Roast Chicken with Spices and Coconut Milk Recipe

Roast Chicken with Spices and Coconut Milk Recipes

Ingredients :

5-6 lb roasting chicken

2 garlic cloves

1 medium onion, chopped

2 fresh hot red chilies

1 tsp tamarind paste

1/2 tsp shrimp paste, dried or

1/2 tsp anchovy paste

2 tbsp dark soy sauce

1 tbsp fresh lime juice

1/2 tsp ground black pepper

1/4 tsp salt

1/2 cup coconut milk

fresh coriander leaves for garnish

Method :

Wash chicken and pat dry with paper towels. In a blender or mini food processor, make a paste with the garlic, onion, chilies, tamarind paste, shrimp or anchovy paste, soy sauce, lime juice, pepper, and salt. Rub this paste all over the chicken inside and out. Marinate chicken in a shallow dish for 2 hours. Heat the coconut milk in a wok and cook chicken, breast side down, over medium-low heat for 25 minutes, scraping all the remaining marinade from the dish onto the chicken. Baste with sauce occasionally. Carefully turn chicken over and cook for an additional 30 minutes. Meanwhile, preheat oven to 375F. Place chicken breast side down on a rack in a roasting pan, pour sauce over chicken. Rinse wok with half a cup of water and pour into roasting pan. Roast chicken for 30 minutes. Turn chicken breast side up and roast for 20-25 minutes or until juice runs clear when pricked with a fork. Remove from oven to serving plate. Garnish with coriander leaves. Degrease sauce and serve separately.

Serves 3-4

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