Kerala-style Coconut Chicken
2 - 3 people
1 whole chicken (I used Loue, which is GMO free and free-range)
2 teaspoons Coriander seeds
2 teaspoons mustard seeds
4 dessert spoons cumin seeds
2 dried Thai red chillies
½ teaspoon black pepper corns
2 teaspoons powdered fenugreek
1 teaspoon turmeric powder (or 2 whole roots)
100 g peeled fresh ginger
1 tin coconut milk
2 dessert spoons creamed coconut (block)
Begin by putting the seeds, chillies and pepper corns into a dry frying pan, heat while stirring until the seeds start to smoke and pop then transfer to a blender (or pestle and mortar) and grind to a powder. Add the ground spices with the remaining ready-ground spices to a blender along with the peeled ginger (copped into smaller pieces), juice of the 2 lemons, coconut milk and creamed coconut then blend for a good 3 – 4 minutes until you have a smooth paste. Transfer to a large Tupperware dish or bowl.
Continue by removing the back of the chicken and cutting it into quarters. You can avoid this step by buying 2 chicken breasts, 2 chicken thighs with legs attached and 2 wings, but it is relatively easy to cut the chicken with the right sharp knife and/or poultry scissors. When you have your pieces add to the marinade and mix thoroughly, then marinade in the fridge for around 12 hours (a bit more is also fine).
When ready to cook, if you are using an oven pre-heat to 190 degrees Celsius and bake for 25 minutes before turning, basting with some of the marinade and baking for another 20 minutes. I used a BBQ to grill mine using the outside parts of the grill that have indirect heat, starting with 10 minutes for the bone side down before turning regularly for the remaining 35 minutes, basting a couple more times with the marinade as you do so. Check the meat inside is not pink to ensure it is cooked through, but 45 minutes should be plenty. Serve with salad.