coconut milk chicken




Prep Time


Cook Time

This is an easy way to cook a whole chicken, resulting in an absolutely stunning sauce and truly delicious potatoes. Serve with green vegetables.



For the coconut milk chicken

  • 1 whole chicken
  • 3 tablespoons coconut oil
  • 1 tablespoon lemongrass paste
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 6 potatoes — unpeeled and quartered
  • Fresh coriander sprigs, to garnish

For the green curry sauce

  • 1 tablespoon Thai green curry paste
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic — crushed
  • Zest of 1 lime — finely grated
  • Juice of 1 lime
  • A handful of fresh coriander — chopped
  • 400ml can coconut milk


For the coconut milk chicken

  • Pat the chicken dry. Separate the skin from the breast, trying not to tear the skin.
  • Melt 2 tablespoons of the coconut oil in a small bowl. Add the lemongrass paste, ginger and salt and stir to combine.
  • Use a spoon to spread the lemongrass mixture under the skin of the chicken.
  • Heat the remaining 1 tablespoon of coconut oil in a large pan or wok.
  • Sear the chicken for 10–12 minutes until nicely golden on both sides. Place breast-side up in a casserole dish.
  • Preheat the oven to 180°C (160°C fan bake).
  • Add the potatoes to the pan or wok and fry until browned all over. Transfer to the casserole dish.
  • To make the Green Curry Sauce, combine all the ingredients except the coconut milk in a small bowl. Add to the pan or wok and stir for 1 minute.
  • Add the coconut milk and simmer for 2 minutes.
  • Pour into the casserole dish with the chicken and potatoes.
  • Bake for 2 hours, then check the chicken is cooked through.
  • Serve garnished with extra coriander.