1 fresh chicken, butterflied
2 tablespoons coconut oil
1 large onion, thinly sliced
4cm piece fresh ginger, thinly sliced
3 cloves garlic, halved
1 stalk lemongrass, bruised with the back of a large knife
6 double kaffir lime leaves
2 long red chillies, halved, seeds removed
400ml tin coconut milk
2 tablespoons tamarind concentrate
2 tablespoons fish sauce
sea salt and ground pepper
Preheat the oven to 150°C fan bake.
Season the chicken with salt and pepper. Heat the coconut oil in a large sauté pan and brown the chicken on all sides until golden. Place in a large roasting dish.
Add the onion, ginger, garlic, lemongrass, kaffir lime leaves and the chillies to the pan and cook gently for 5 minutes. Add the coconut milk, tamarind and the fish sauce, then bring to the boil.
Pour over the chicken and distribute the aromatics evenly around the chicken.
Cook, uncovered, for 1 hour or until the chicken is fully cooked, basting the chicken with the pan juices a couple of times
To serve: Serve with lime wedges for squeezing over the chicken when serving. Serves 4–6.
Cooks note: To butterfly the chicken, cut down either side of the backbone with a pair of kitchen scissors and discard. Snip through the wishbone and press down on the chicken breast so it lies flat. Cut off the wingtips.