Rukmini Iyer's Malaysian Roast Chicken | Easy Chicken Recipes
This easy, creamy coconut roast chicken is deliciously tender and full of flavour from a fragrant Malaysian-inspired spice paste.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 1 x 400ml tin of coconut milk
- 1kg free-range chicken thighs and drumsticks
- 600g butternut squash, thinly sliced
- 3 shallots, peeled and halved
- 3 shallots, peeled
- 5cm ginger, peeled
- 4 cloves of garlic, peeled
- 1 red chilli, stem removed
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 sticks of lemongrass
- 3 tbsp tamarind paste
- 5 macadamia nuts (optional)
- 2 tsp brown sugar
- thinly sliced chilli and chopped fresh coriander
- freshly cooked rice
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