INGREDIENTS

INSTRUCTIONS

Wash chicken well and dry inside and out with kitchen towels. Put
onion, garlic and chillies into container of electric blender and
blend to a smooth paste, adding 2 Tbl of the coconut milk if
necessary. Mix in ground spices, lemon rind and grated nuts.  Heat oil
in pan and fry the mixed ingredients, stirring constantly,  until
colour darkens and oil separates from the mixture. It should  smell
cooked and come away cleanly from the pan. Remove from het and  mix in
salt and lemon juice. Rub the mixture inside and outside the  chicken,
truss it and put it in a roasting pan breast upwards. Pour  the coconut
milk around the chicken. Roast in preheated moderate  oven, basting
after 15 minutes. After a further 15 minutes, turn the  chicken breast
downwards, baste again and continue cooking until  tender in this
position, basting every 20 minutes. If coconut milk  shows signs of
drying up, add about 1/2 to 1 cup more. Turn chicken  breast upwards
for 15 minutes longer or until a nice golden brown and  cooked through.
Carve chicken with the thick coconut milk gravy  spooned over. Serve
with rice and accompaniments.  Compiled by Imran C. Posted to EAT-L
Digest 15 November 96  Date:    Sat, 16 Nov 1996 19:17:50 +1000  From:
"I. Chaudhary" <imranc@ONTHENET.COM.AU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 890
Calories From Fat: 641
Total Fat: 72.6g
Cholesterol: 219mg
Sodium: 914.9mg
Potassium: 843.3mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 1g
Protein: 53.7g