Ingredients

• 250ml (1 cup) warm water
• 70g (2/3 cup) desiccated coconut
• 2 cups firmly packed fresh coriander leaves
• 1 cup firmly packed fresh mint leaves
• 3 fresh long green chillies, coarsely chopped
• 8 garlic cloves, crushed
• 6cm-piece fresh ginger, peeled, finely grated
• 1.8kg (size 18) whole fresh chicken or thawed frozen chicken
• 60ml (1/4 cup) vegetable oil
• 2 brown onions, halved, thinly sliced
• Salt & freshly ground black pepper

Method

• Step 1 Combine water and coconut in a bowl. Cover with plastic wrap and set aside for 1 hour to soak. Place coconut mixture, coriander, mint, chilli, garlic and ginger in the jug of a blender or the bowl of a food processor and blend until smooth.
• Step 2 Rinse the chicken cavity under cold water. Pat dry with paper towel. Place, breast-side down, on a work surface. Use poultry shears to cut along either side of the backbone. Discard backbone. Cut the breast in half. Use a sharp knife to cut thighs from breasts. Cut drumsticks from thighs and remove wings from breasts.
• Step 3 Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown. Transfer to a plate.
• Step 4 Reheat pan. Add the onion and cook, stirring occasionally, for 10 minutes or until dark brown. Reduce heat to low. Add the chicken and coconut mixture. Simmer, covered, stirring occasionally, for 35-40 minutes or until cooked. Remove from heat. Taste and season with salt and pepper. Transfer to a serving platter and serve immediately.