Description
This Pot Roasted Coconut Chicken is a flavorful and aromatic dish that combines tender whole chicken with fragrant ingredients like coconut milk, lemongrass, kaffir lime leaves, and fresh cilantro. Roasted slowly in a rich broth infused with spices and served with baby potatoes, this recipe delivers a comforting, tropical-inspired meal perfect for family dinners.
Ingredients
Scale
Spice Paste
- 1 long red chili (finely minced, about 1 tbsp)
- 1 tsp freshly grated ginger
- 2 garlic cloves, crushed
- 1 tbsp coconut oil (or substitute with olive oil)
- 1/2 tsp salt
- Black pepper, to taste
- 1/2 cup finely chopped cilantro/coriander leaves
Main Ingredients
- 3 lb / 1.6 kg whole chicken (preferably organic/free range)
- 2 cups / 500 ml chicken broth/stock (preferably reduced salt)
- 1 lemongrass stalk (white part only, bruised)
- 2 kaffir lime leaves
- 14 oz / 400 ml light coconut milk (1 can)
- 0.8 lb / 400 g baby potatoes, scrubbed clean
Finishing Ingredients
- 1 lime (juice only)
- 2 tsp coconut sugar (or substitute with brown sugar)
- 1 tbsp fish sauce
- Remaining 1/2 cup cilantro/coriander leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 390°F (200°C) to prepare for roasting the chicken.
- Prepare Spice Paste: Finely mince one red chili (about 1 tbsp). In a small bowl, combine the minced chili, grated ginger, crushed garlic, coconut oil, salt, black pepper, and half of the chopped cilantro. Mix well and set aside.
- Prepare Chicken: Rinse and pat the whole chicken dry inside and out with paper towels. Using an upside-down teaspoon, carefully loosen the skin from the meat on the chicken’s breast area (starting at the neck end), being careful not to detach legs or wings.
- Stuff the Chicken: Spoon the prepared chili and herb mixture between the loosened skin and the meat near the neck. Use the spoon and your hands to spread the mixture evenly across the surface under the skin for maximum flavor.
- Prepare Broth Base: Place the chicken broth, kaffir lime leaves, bruised lemongrass stalk, and the whole red chili into a Dutch oven or baking tray to create an aromatic cooking liquid.
- Roast Chicken with Lid: Put the chicken into the broth, cover with a lid, and roast in the preheated oven for 45 minutes, allowing the chicken to cook gently and absorb the broth flavors.
- Add Coconut Milk and Potatoes: Remove the lid carefully, add the light coconut milk and baby potatoes around the chicken, then continue roasting uncovered for an additional 30 minutes or until the chicken juices run clear when pierced.
- Rest the Chicken: Remove the chicken from the broth and cover loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute and keep the meat moist.
- Prepare Sauce: Skim off about 5 tablespoons of excess fat from the surface of the broth. Then, stir in the lime juice, coconut sugar, and fish sauce until the sugar dissolves completely. Add the remaining chopped cilantro to finish the sauce.
- Serve: Serve the rested chicken with the flavorful broth either poured from a jug or by slicing the chicken and serving it directly in the broth for a hearty presentation.
Notes
- Note 1: Adjust the number of red chilies based on your preferred spice level.
- Note 2: Bruising the lemongrass stalk helps release more of its fragrant oils for better flavor.
- Note 3: Kaffir lime leaves add a unique citrus aroma; if unavailable, substitute with lime zest and a bay leaf.
- Note 4: Using a Dutch oven or covered baking tray helps retain moisture, keeping the chicken tender during roasting.
