Pot-Roast Chilli and Coconut Chicken
Pot-Roast Chilli and Coconut Chicken



  • 1 red chilli, deseeded and chopped
  • 25g finely chopped ginger
  • 2 chopped garlic cloves
  • 30g chopped coriander
  • 1.5kg chicken
  • Drizzle of oil
  • 300ml chicken stock
  • 400ml tin of coconut milk
  • Preheat the oven to 200C. Mix the chilli, garlic and ginger in a bowl with half the chopped coriander. Loosen the chicken skin from the breast with your fingers and spread as much of the chilli mixture as you can inside. Pop the remaining coriander in the chicken cavity, drizzle the chicken with oil and season well. Rub any remaining chilli mixture on the top, then add the chicken to a casserole with the stock. Roast for 1 hour, uncovered.
  • When cooked through, place the chicken on a carving board and tip any excess juices from the cavity back into the casserole. Leave the bird to rest, and place the casserole on the hob. Pour in the coconut milk and mix well, bringing the sauce to a simmer for 5-7 mins. Carve the chicken and serve with the coconut sauce and a scattering of more coriander, alongside some flatbreads or new potatoes.
75 mins
4 serving

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