Pot-roast chicken with chilli and coconut
Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix the chilli, ginger and garlic. Finely chop half the coriander and add to the chilli mixture.
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1 red chilli, deseeded and finely chopped
- 25g root ginger, peeled and finely chopped
- 2 large garlic cloves, finely chopped
- 1 x 28g pack coriander
- 1 x 1.5kg chicken, at room temperature
- drizzle of sunflower oil
- 300ml hot chicken stock
- 1 x 400ml tin coconut milk
- Baby new potatoes and pak choi, to serve
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