Spice up your Sunday roast with some Indian and Sri Lankan flavours.
1 good quality chicken (approx. 1.3kg)
1 tbsp coconut oil
2 tbsp panch phoran spice blend (available from Indian grocers, we used Herbie's brand)
¼ cup shredded coconut
2 tbsp garam masala
1 tbsp olive oil
1½ cups fresh mint
1 onion, finely chopped
4 garlic cloves, sliced
⅔ cup desiccated coconut
1 green chilli, chopped
¼ cup raisins
¼ tsp salt
juice and zest of 1 lime
spicy tomato chutney, pappadums, steamed rice or greens, to serve
1. Preheat oven to 180C.
2. Mix the stuffing ingredients together. Thoroughly pat the chicken dry with paper towel. Using clean fingers, gently and carefully separate the skin from the breast then push the stuffing under the skin, spreading as widely and evenly as possible – be careful not to tear the skin.
3. Cover the top of the chicken in the coconut oil then sprinkle over the panch phoran, rubbing it in as you work.
4. Roast the chicken for approximately one hour, or until skin is golden and juices run clear when thickest part of thigh is pierced. Remove from oven, cover the chicken loosely with foil and rest for 15 to 20 minutes. If you are concerned during the roasting time that the spicy skin is taking on too much colour, cover with foil and remove it for the last 15 minutes of cooking. You don't want the spices to burn as it will make them taste bitter.
5. To make the mint sambal, add all ingredients to a blender and pulse briefly to combine. Don't overwork it so the mixture becomes wet, you should still be able to see and taste all the components. Set aside.
6. Once rested, serve the chicken with the mint sambal and any other accompaniments.