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4
Medium
By Eleanor Ford
Published 2019
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, unti