Batch: Slow-Roasted Curried Coconut Chicken

Heat the oven to 150°C. Put the coconut milk and curry paste into a bowl and whisk together. Season with fish sauce and set aside. Peel and wedge the onions.

Gently bash the lemongrass to release its flavour. Stuff it into the chicken’s cavity along with the whole garlic bulb. Season the chicken all over with salt and pepper.

Transfer the onions to a baking tin, place the chicken on top and pour the coconut milk mixture all over. Once the oven is hot, roast the chicken for 2 hrs 30 mins–3 hrs until cooked through. Rest the bird for 20 mins before carving it, separating the breasts, wings, thighs and drumsticks.

Meanwhile, prick the tomatoes a few times using the tip of a knife, halving any large ones.

Add the carved chicken to a Tupperware container, add the onions and garlic bulb to another Tupperware container, and finally add the tomatoes to a third Tupperware container. Pour all of the pan juices over the tomatoes then set aside to marinate until ready to use. Don't skim off the fat; it's a combination of chicken fat and the separated coconut milk fat, and it holds loads of flavour!

Use this base recipe to make three more equally delicious recipes.