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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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. 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:
1. Preheat the oven to 190C/375F/Gas 5. Mix together the curry paste, oil, ginger and lemongrass with 2 tbs of the milk.
2. Brush the chicken all over with this. Put the cicken in a roasting tin and pour over the remaining milk.
3. Roast for 1 1/2 hours, basting occasionally with the coconut milk.
4. Remove from the oven and leave to stand for 10 mins berfore carving.
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