Coconut Baked Chicken


  • 1 ¼ Kg whole chicken (cut up, with skin)
  • 2 Tablespoon minced garlic
  • 2 Tablespoon minced ginger
  • 400ml Kara UHT Coconut Cream
  • 3 Tablespoon freshly squeezed lemon juice
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon mild chilli powder
  • ½ teaspoon dried basil
  • 2 sprigs coriander leaves
  • 2 Tablespoon olive oil


  1. Combine garlic, ginger, Kara UHT Coconut Cream, lemon juice, salt, coarse black pepper, mild chilli powder and dried basil in a bowl.
  2. Add the chicken pieces and toss well.
  3. Cover with cling wrap and marinate for 5 hours (or overnight).
  4. Remove from fridge 30 minutes before baking.
  5. Preheat oven to 180 degC / 356 degF
  6. Remove chicken pieces from the marinade, allow the excess marinade to fall off before placing them on a lightly greased wire rack over a roasting pan
  7. Add more coarse grain black pepper, and a few leaves of fresh coriander over the top.
  8. Bake on lower rack of the oven for 1 hour.
  9. To get the skin on both sides crisp, you can flip over the pieces halfway through and drizzle olive oil over the pieces.
  10. Put the remaining marinade into a saucepan and cook till thickened. (Can add a little olive oil, plain yoghurt, ground cumin and coriander leaves.)
  11. Remove the roasting pan from the oven after 1 hour, baste the pieces with the pan drippings and then with a thin layer of the cooked marinade sauce.
  12. Return to upper rack of the oven and broil for 30 minutes more.
  13. Garnish with some fresh coriander leaves.
  14. Serve hot with the cooked sauce on the side.

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