| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Lao |
Poultry, Singapore |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
kg |
Roasting chicken |
| 1 |
md |
Onion |
| 1 |
|
Clove garlic |
| 2 |
|
Fresh red chillies, seeded |
|
|
And chopped |
| 2 |
c |
Coconut milk |
| 2 |
ts |
Ground coriander |
| 1 1/2 |
ts |
Ground cummin |
| 1/2 |
ts |
Ground fennel |
| 1/2 |
ts |
Ground turmeric |
| 1/2 |
ts |
Laos powder (optional) |
| 1/2 |
ts |
Finely grated lemon rind |
| 2 |
|
Candlenuts or brazil kernels |
|
|
Finely grated |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Oil |
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>
A Message from our Provider:
“Jesus: Peacemaker”