Coconut Spiced Chicken

Ingredients

• 1 whole chicken
• 1 bunch spring onions
• 3 Garlic cloves
• 2 stalks lemongrass
• 5 candlenuts
• 0.5 tsp shrimp paste (optional)
• 0.5 tsp sambal oelek
• 0.5 tsp turmeric
• 2 tsp coriander
• 4 tbsp coconut oil
• 400 ml coconut milk
• Salt

Instructions

1. 1.

   Wash and pat dry the chicken, then cut in half. Slice spring onions into rings. Peel and crush garlic. Finely chop the lower parts of lemongrass. Grate candlenuts and mash shrimp paste. Mix all spices with the vegetables to form a thick paste. Preheat oven to 200°C. Heat 3 tbsp oil in a large pot, sauté the spice paste over medium heat for 1 minute, then add chicken halves, pour coconut milk over them, cover and simmer for 20 minutes. Remove chicken from sauce, place a little oil in a roasting pan, rub remaining sauce on the chicken pieces. Place skin‑up in the pan and roast in the oven for 40 minutes. Reduce the sauce over medium heat until thickened.

2. 2.

   Remove chicken from the pan, cut into pieces, and serve on a banana leaf with crab bread and sauce.