Pot Roasted Coconut Chicken
User Reviews
4.9
Pot Roasted Coconut Chicken
Description
Pot Roasted Coconut Chicken features a whole chicken cooked in a seasoned broth enriched with coconut milk, lemongrass, kaffir lime leaves, and fresh coriander. The chicken skin is gently loosened so a fragrant mixture of chili, ginger, garlic, and herbs can be spread underneath, enhancing flavor throughout. Roasting first in broth then adding coconut milk and baby potatoes helps create tender chicken and creamy, flavorful potatoes.
The dish offers a complex balance of textures and tastes, from the mild heat of red chili to the fresh brightness of coriander and lime. The slow roasting gently cooks the chicken, delivering juicy meat beneath soft, spiced skin. Potatoes absorb the rich coconut sauce, enriching their flavor and creating a comforting side.
This recipe works well as a main course served with rice or crusty bread to soak up the sauce. The aromatic broth can be ladled over the accompaniments, enhancing each bite with its nuanced spice and citrus tones. Pot roasted coconut chicken is a distinctive dish that brings together tropical flavors with wholesome roasting.
Using fresh lemongrass and kaffir lime leaves imparts authentic fragrance. If the cooking vessel lid touches the chicken skin, lightly oil it to prevent sticking and tearing. The broth can be adjusted with lime zest if kaffir lime leaves aren't available. Choosing long red chilies with moderate heat ensures balanced spice without overpowering the dish.
Ingredients
- 2 red chili Note 1, long
- 1 tsp ginger freshly grated
- 2 garlic crushed, cloves
- 1 tbsp coconut oil (or substitute with olive oil)
- 1/2 tsp salt
- black pepper
- 1 cup Coriander leaves finely chopped
- 3 lb /1.6kg chicken preferably organic/free range, whole
- 2 cups / 500 ml chicken broth preferably reduced salt, or chicken stock
- 1 lemongrass , white part only, bruised (Note 2)
- 2 kaffir lime leaves (Note 3)
- 14 oz /400ml coconut milk 1 can, light
- 0.8 lb / 400g baby potato scrubbed clean
- 1 lime
- 2 tsp coconut sugar (or substitute with brown sugar)
- 1 tbsp fish sauce
Instructions
- Preheat oven to 390F/200C.
- Finely mince ONE red chili (~1 tbsp). Combine chili, ginger, garlic, oil, 1/2 cup cilantro/coriander, salt and pepper in a small bowl and set aside.
- Rinse and pat the chicken dry (inside and out) with paper towels. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken (i.e. not the legs or wings). Just go as far as you can.
- Spoon the cilantro/mixture between the meat and the skin near neck. Use the spoon to spread it a bit, then to finish it off, use your finger/hands ON the skin to spread the mixture as far and evenly as you can. Doesn't need to be perfect! :)
- Place the chicken stock/broth, kaffir lime leaves, lemongrass and the whole red chili into a dutch oven or baking tray. (Note 4)
- Place the chicken in the broth, cover with a lid and roast for 45 minutes. Remove the lid, add the coconut milk and potatoes then roast for a further 30 minutes, or until juices run clear when pierced.
- Remove the chicken from the broth and cover loosely with foil to rest for 5 minutes.
- Skim excess fat off the surface of the broth - I usually get about 5 tbsp of fat off.
- Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro/coriander.
- Serve the chicken with the broth in a pouring jug, or cut up the chicken and serve it in the broth.
Notes
- Choose long red chilies that are not overly spicy for a balanced mild heat; about 1 tablespoon finely minced chili is ideal.
- If unable to find fresh lemongrass, use only the tender white part, bruised to release flavor by lightly crushing before adding.
- Kaffir lime leaves add a unique citrus note; if unavailable, substitute with grated lime zest to maintain brightness in the broth.
- When covering the chicken in a shallow pot, oil the lid or foil to prevent the skin from sticking during cooking.
User Reviews
Overall Rating
4.9
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