Tag Archives: coconut cream

Roast Chicken with Coconut, Garlic and Chilli

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Five ingredients making the most succulent chicken imaginable!

Ask your butcher to butterfly or spatchcock the chicken. If you are doing it yourself it’s easier with a pair of good poultry shears or strong cooking scissors. Cut up either side of the spine and remove. Place the chicken on a board and gently press the breasts down so they flatten a little, arrange the legs whichever way best fits in your pan!

Once you have eaten, strip the leftover meat, it’s great for rice paper rolls, I like to make a stock with the bones and then make a chicken noodle soup with the excess chicken meat sprinkled on top with a little fresh coriander and fresh chilli slices.

This serves 8-10 with sides and can happily be cooked in the barbecue.

Ingredients

2 x  1.4kg whole chickens, spines removed so butterflied

2 large red chillies, around 40g

7 large cloves of garlic

 270mls coconut cream

2 teaspoons salt

Method

In a food processor or with a stick blender, process the chilli, garlic, coconut cream and salt.

Take each chicken and gently loosen the skin off the breasts, thighs, legs and the base of the wings.

Hold the chicken upright, stretch the skin away to create a hole and pour 1/4 of the marinade down inside the skin.

Lay the chicken done and massage the marinade from on top of the skin so you can see it covering the breasts, thighs legs and wings.

Pour another 1/4 of the marinade over the top of the chicken, rub it in and make sure the open cavity is covered too.

Repeat with the second chicken.

Set aside if the fridge for 4-12 hours.

Preheat the oven to 190 degrees Centigrade.

Pop the chicken in and bake for 1 hour.

Take out and baste, return to the oven and baste again every 15 mins for a further 30mins.

Remove from the oven and allow to rest, covered loosely with foil, for 30-45 mins.

Pumpkin, Coconut and Coriander Soup

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This is a very smooth soup with only a hint of spice and coconut but it really is delicious!

I use the stock made from the Chicken with Spices and Coconut recipe  bones and pan juices.

If you don’t have this use a tablespoon of rogan josh curry paste. Heat 2 tablespoons of oil, add the paste, cook till fragrant and add the onion, continue as below.

For a vegetarian option just omit the chicken stock and use a good quality vegetable stock and the rogan josh paste.

The fresh coriander does not get cooked, just pop it on top of the bowl of soup and stir it through as you eat, that allows for a real hit of flavour and some crunch.

Serves six and freezes well.

Ingredients

2 tablespoons olive oil

1 onion, chopped

1kg pumpkin, I use butternut, peeled and diced into 3-4cm cubes

1.2litres stock from Chicken With Spices And Coconut bones

350-400mls coconut cream

bunch of fresh coriander, leaves and stalks, roughly chopped

Method

In a large stock pot, heat the oil.

Once hot, add the onion and allow to soften.

Add the pumpkin and stir well.

Add the stock and bring to the boil, allow to simmer until the pumpkin is soft, 20-30mins.

Remove from the heat and liquidize  with a stick blender.

Add the coconut cream.

Reheat genlty.

Serve in bowls and top with a handful of coriander, it’s not a garnish! Stir it through and enjoy!

Roast Chicken With Spices and Coconut

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This roast chicken dish cooks slowly in the oven to free up your day but the taste is akin to chicken that has been in the tandoor overnight.

Full of flavour and amazingly moist, I just serve this at room temperature with the whole  chickens at the table and the boys pull them apart with flat bread, mint raita and a tomato and onion salad.

This recipe is a giver, the bones, pan juices and then the soaked pan juices make an amazing stock base for my pumpkin and coconut soup. The recipe will follow this on the blog.

Serves 6-8.

Ingredients

2 x 1.8-2kg whole chickens

6 large tomatoes

6cm piece of ginger, grated

4 cloves garlic, crushed

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoons Kashmiri chilli

1 teaspoon ground cinnamon

1/2 teaspoon ground all spice

1/2 teaspoon ground fennel

1/4 teaspoon ground nutmeg

2 tablespoons ghee

pinch of saffron

400mls coconut cream

salt and pepper

Method

In a processor or with a stick blender, process the tomatoes, ginger, garlic and spices except the saffron.

Heat a medium frying pan with the ghee over medium heat, once melted add the sauce and saffron, simmer until well reduced, draw the spoon through the sauce and the there should be no free liquid.

Set aside to cool.

Now prepare the chicken, using sharp scissors spatchcock the chicken, cut down either side if the spine and remove, turn over so skin side is up, flatten by pushing on the breast bone. Or, ask the butcher to do this for you!

In a large roasting tin pour in the tomato mix, add  coconut cream and mix well.

Add the chickens to the sauce and cover entirely , top and bottom,with the sauce, place back in the roasting tin, skin side up.

Preheat the oven to 160degrees Centigrade.

Take a piece of baking parchment, the size of the roasting tin, scrunch it up under  running cold water.

Spread the paper over the chicken, this will stop it sticking to the foil.

Now, cover with foil and seal very well.

Pop in the oven and roast for 3 hours.

After 3 hours remove foil, turn the oven up to 180degrees Centigrade and baste the chicken with the pan juices.

Baste every 15-20mins for an hour.

Remove from the oven and set aside, serve warm or at room temperature.

KEEP THE BONES AND ANY PAN JUICES! FILL THE PAN WITH WATER AND SCRAPE ALL THE STCKY BITS OFF THE BOTTOM OVER A LOW HEAT.

Add bones and juices to a pressure cooker or large pan, add enough water to make up to 2.3litres. Bring up to pressure and keep at pressure for 30mins or in a pan, bring to the boil, cover tightly and simmer for one hour.

Once cool, pour through a colander and refrigerate the stock.