Recipe - Satay-Flavoured Roast Chicken (Singapore)

1 One half kg Roasting chicken
1 md Onion
1 Clove garlic
2 Fresh red chillies, seeded
And chopped
2 cup Coconut milk
2 teaspoon Ground coriander
1 One half teaspoon Ground cummin
One half teaspoon Ground fennel
One half teaspoon Ground turmeric
One half teaspoon Laos powder (optional)
One half teaspoon Finely grated lemon rind
2 Candlenuts or brazil kernels
Finely grated
1 One half teaspoon Salt
1 tablespoon Lemon juice
2 tablespoon Oil

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 One half 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 EATL Digest 15 November 96

Date: Sat, 16 Nov 1996 19:17:50 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU