Main courses · Meat & poultry
Malaysia-style Coconut Chicken
To butterfly (spatchcock) a whole chicken, place breast side down on a work surface and carefully cut along both sides of the backbone with kitchen shears. Remove and discard the backbone. Turn the bird breast side up; flatten by pressing down heavily with your palm to break the breastbone. Don't worry if the breastbone does not break, as long as the chicken lies flat, it will cook more quickly and evenly. Alternatively, you can ask your butcher to butterfly the chicken for you.
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Details
- Difficulty
- Easy
- Prep
- 50 min
- Active
- 50 min
- Cook
- 1540 min
- Total
- 1540 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Easy
- dried chilies
- 3
- spring onions
- 4
- fresh ginger
- 0.8 inch
- garlic
- 2 cloves
- canned coconut milk
- 9.5 oz
- fresh lemongrass
- 1 stalks
- fresh kaffir lime leaves
- 2
- tamarind paste
- 1 tsp
- whole cloves
- 2
- chili powder
- 0.3–0.5 tsp
- dried ground turmeric
- 0.5 tsp
- salt
- 1 tsp
- whole chicken
- 3.1–3.5 lb
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 73.1 g
- Energy
- 3,622.9 kJ
- Calories
- 865.9 kcal
- Fat
- 62.3 g
- Fibre
- 2 g
- Carbohydrates
- 4.5 g
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