A Malaysian traditional style roasted chicken with wonderful spices and coconut milk is a flavourful,spicy dish prepared from roasting chicken coated with a delicious marinade.
STEP 1.Remove seeds from cayenne chillies and soak in hot water and mix all the ingredients of spice paste and grind it
step 4
STEP 1.Add the spice paste in a pan & fry for 10 mins until fragrant and add some water or 1 tbsp oil if the paste becomes too dry at low flame
STEP 1.3.then add the cloves, cardamom,tamarind pulp, coconut milk,water,sugar and salt and bring a boil at high flame.
STEP 2.4.turn the heat at low for 10 mins and stir occasionally to avoid sticking/burning of the marinade sauce.
STEP 3.5.let the marinade sauce cool down and then pour it onto the chicken and marinate overnight for two days.
STEP 4.6.take out the chicken from the marinade,spread the marinade onto a greases(aluminium lined)baking sheet.
STEP 5.7.place the chicken on top of the marinade and make sure the marinade is not exposed or it will burn.
STEP 6.8.spread the remaining marinade on top of the chicken and roast it for 35-45 mins.
step 12
STEP 1.Take out the chicken and let it rest for 5 minutes and brush it with some oil and serve with the sauce over steamed rice
Nutrition value
2736
calories per serving
229 g Fat29 g Protein155 g Carbs67 g FiberOther
Current Totals
229 g Fat
29 g Protein
155 g Carbs
67 g Fiber
MacroNutrients
Carbs
155 g
Protein
29 g
Fiber
67 g
Fats
Fat
229 g
Vitamins & Minerals
Calcium
691 mg
Iron
44 mg
Vitamin A
540 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
360 mcg
Vitamin B12
0 mcg
Vitamin C
68 mg
Vitamin E
21 mg
Copper
3 mcg
Magnesium
601 mg
Manganese
47 mg
Phosphorus
765 mg
Selenium
8 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment