Roast Chicken

INGREDIENT

One whole chicken (for 7 people, a medium sized would do. Clean up the inner up. Cut off access
                                 skin)

Half a cup of oil (heat up the pot first before putting it in)
6 tablespoons of Chilli boh (add this into the hot oil. Stir until it curdles)

To be blended (once the chilli boh has curdled, add them in)
One and half golf ball sized galangal (lengkuas)
One golf ball sized ginger
half golf ball sized turmeric
Two lemon grass
One large onion
Two cloves of garlic

One and half bowl of assam juice (make sure it thick)
One and half cup of cream coconut

one tablespoon of sugar
two teaspoons of salt

METHOD

1. Once the sauce is already in the pot. Place the chicken on the baking tray.

2. Heat up the oven for 20minutes at 200.

3. Line the baking tray with aluminium foil.

4. Using fork, poke the chicken a few times.

5. Pour the sauce onto the chicken. Make sure place some inside the chicken as well.

6. Place the chicken in the oven and leave it for 40 minutes. (20 minutes, turn the chicken over using
    spatula and pour a little bit more of the sauce.)

7. Leave the sauce on the stove with low fire. Once, it has thicken, turn off the stove.

SERVING

1. Place the chicken on a big round plate.

2. Pour a little bit more of the sauce on top of the chicken. The rest of the sauce, pour it into a nice bowl.

3. Arrange sliced cucumber and tomatoes all around the chicken.

4. On top of the chicken, place a lot of coriander leaves.

5. Eat it with hot rice and soup.