Coconut-crusted roast chicken

Coconut-crusted roast chicken

Main dishes

Discover this variation of roast chicken with spices and coconut milk. A delicious and unique dish.

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There are many different recipes for roast chicken, each with its own unique flavour. Here’s a version with spices and coconut milk that will delight your taste buds.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Resting15 min
  • Total1 hr 45 min
  • DifficultyMedium
  • Cooking methodfour

Ingredients

4 people
  • $0.04
  • $0.07
  • $1.96
  • $0.03
  • $0.17
  • $0.31
  • $0.26
  • $0.19
  • $0.10

Directions

  1. Chop the spices, then add the galangal and bay leaves, cooking them until they release their fragrance. ≈ 8 min
  2. Add the chicken, and mix until it changes color. ≈ 4 min
  3. Gradually add the palm sugar and lemon juice, mixing until everything is well combined. ≈ 3 min
  4. Gradually add the coconut milk, stirring constantly, to prevent it from separating. ≈ 3 min
  5. Cook over medium heat until the coconut milk sauce thickens; remove the chicken.
  6. Cook the chicken, basting it regularly with the spices until it is fully cooked.

Before you start

Ingredients

  • 1 chicken (approximately 1 kg, can be cut into pieces)
  • 4 bay leaves
  • 2 pieces of ginger, finely chopped
  • 3 tablespoons of grated palm sugar
  • 2 tablespoons of lime juice
  • 500 ml of coconut milk
  • salt, as needed
  • oil paint for high-heat cooking
  • 6 cloves of Allium sativum (garlic)
  • 5 cloves of Allium sativum (garlic)
  • 1 tablespoon of ground cumin
  • 5 lightly grilled cashews
  • Half a teaspoon of pepper
  • 1 cm of ginger
  • 1 cm of fresh ginger

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