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Dinner with Rukmini
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Malaysian Roast Chicken with Coconut, Lemongrass and Squash
Introduction from Rukmini Iyer
This is my traybake version of the Malaysian classic ayam percik, or coconut roast chicken, and it will make your kitchen smell absolutely incredible. It’s mild enough to give to children, but interesting enough to serve to adults with freshly chopped red chilli added to taste.
Ingredients
Essential kit
You will need: a food processor or a high-speed blender.
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip all the ingredients for the spice paste into a food processor or a high-speed blender with enough of the coconut milk to make everything blend fairly smoothly together.
Mix the paste with the remaining coconut milk, then tip it into a roasting tin along with the chicken, squash and shallots, making sure there’s plenty of the sauce over the chicken.
Transfer to the oven and roast for 1 hour, until the chicken is golden brown and cooked through and the squash is soft. Scatter over thinly sliced chilli and chopped coriander and serve with hot rice.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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