Malay-style roast chicken

Fire up your tastebuds with the robust, tantalising flavours of this dish.

Ingredients (serves 4):
1 chicken, head and feet removed
5 dried red chillies, soaked in hot water for 5 minutes and drained
1 tbsp coriander seeds
1 tsp cumin seeds
1 thumb-sized piece ginger, peeled
1 thumb-sized piece galangal, peeled
2 cloves garlic, peeled
2 tbsp vegetable oil
1 tbsp soya sauce
1 tsp turmeric powder
1/2 tsp salt
1 stalk lemongrass (white part only), bruised
1/4 cup coconut milk

Method:
1. Make cuts on the breasts and thighs of the chicken.
2. Grind or pound the chillies, coriander and cumin seeds, ginger, galangal, garlic, oil and soya sauce to a fine paste. Add the turmeric powder and salt. Mix well.
3. Rub marinade all over the chicken and leave in the fridge for at least 2 hours.
4. Leave the lemongrass to steep in the coconut milk for 1 hour.
5. Pre-heat oven to 225 deg C. Lightly grease a roasting tin before putting the chicken in.
6. Baste the chicken with the lemongrass-infused coconut milk and roast for 1 1/2 hours, basting occasionally with the coconut milk.

Tips:
For a more fiery flavour, use fresh red chillies rather than dried ones.

Recipe source: Simply Her magazine (Sep 2008)