Ayam Golek (Malay Spiced Roast Chicken)
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Ingredients
- 1600 g whole chicken, spatchcocked
- 150 ml tinned coconut milk
- 5 shallots
- 4 garlic cloves
- 1 tbsp ground turmeric
- 1 tbsp ground coriander
- 1 lemongrass stalk, bruised
Nutrition (per serving)
- Calories
- 778 kcal
- Protein
- 72.3 g
- Carbohydrate
- 9.6 g
- of which sugars
- 3.8 g
- Fat
- 49.5 g
- of which saturates
- 18.2 g
- Fibre
- 2.8 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Blend the shallots, garlic, ground turmeric and ground coriander with the coconut milk to a smooth marinade.
- 3
Rub the marinade all over the spatchcocked chicken, tucking the lemongrass underneath, and leave for 15 minutes.
- 4
Place the chicken skin-side up on a lined roasting tray and roast for 45-50 minutes, basting with any extra marinade halfway, until the skin is golden and the thickest part of the thigh has no pink flesh and the juices run clear.
- 5
Rest for 10 minutes before carving and serving with steamed rice.
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