Roast chicken gets the spice treatment. The flavour is authentically Indonesian, the method not, but I think you’ll love it nonetheless. The bird is bathed in a silky coconut sauce, which thickens and caramelises in the oven forming an irresistible burnished crust.
Find a roasting dish in which the chicken sits reasonably snuggly, just a little room around the edges to hold the sauce. Put the bird inside and paint the skin with tamarind paste. Leave to come up to room temperature whilst you make the bumbu.
Grind all the bumbu ingredients to a paste in a food processor. Heat the oil in a pan and cook the bumbu for 5-10 minutes, stirring often, until the rawness is replaced with fragrance.
Paint the chicken all over with some of the bumbu, adding a spoonful inside the cavity. Keep the rest of the bumbu in the pan.
Add the coconut milk and palm sugar to the excess bumbu in the pan. Bring up to the boil and simmer for about 5 minutes, stirring all the while. Pour over the chicken.
Remove the chicken from the dish and leave to rest somewhere warm for 20 minutes. Spoon off and discard the oil from the roasting dish sauce. Serve the rest with the chicken.
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