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