Roasted Tamarind Chicken with Coconut Gravy

Cook Time 1.5 Hours

Servings 4

Ingredients

1 whole chicken

Marinade
½ bunch of coriander, including stems
4 garlic cloves, peeled
3cm piece ginger
2 tbsp tamarind puree
2 tbsp soy sauce or ketjap manis
2 tbsp water

1 lime in quarters
3- 4 limes leaves or kaffir lime leaves (optional)
½ cup coconut milk

The perfect family dinner, with lots of flavour!

Method

Combine all the marinade ingredients in a small food processor. Loosen the skin from the chicken with your finger and gently place the marinade under the breast skin and onto the legs and thighs. Place any remaining marinade into the cavity. Place the lime quarters and limes leaves inside the chicken? and season the entire chicken with salt and freshly ground black pepper. Wrap the chicken tightly?in cling film and marinate in the refrigerator for a few hours or overnight if time permits. Preheat the oven to 180°C. Unwrap the chicken and place in a baking tray and bake for 1½ –1¾ hours. Remove from the oven and rest for 10 minutes before taking it off from roasting dish. Heat the roasting pan on the stove and the coconut milk into the juices to make a gravy. Reduce until desired consistency and serve with rice.