Asian

Thai baked chicken
1. 

1 whole chicken
150g creamed coconut from a block
250ml hot water
2 cloves garlic, peeled and crushed
2 green chillies, deseeded and chopped
1 level tsp ground ginger
2 tablespoons light soy sauce
grated zest and juice of 1 lime
1 tbsp light brown sugar
fresh coriander
salt and freshly ground black pepper

Preheat the oven to 190 deg C. and roast the chicken until cooked. 20 mins before the end cut the creamed coconut into small pieces and stir into the water to dissolve. Place in a blender or food processor with the garlic, chillies, ginger, soy sauce, lime zest and juice, sugar, most of the coriander and the seasoning. Blend until fairly smooth. Spoon the coconut mixture over the chicken and into the roasting pan and finish the cooking.

Serve the chicken with the coconut sauce and garnish with the remaining coriander.

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