Asian Baked Coconut Tumeric Chicken

AsianBaked CoconutTurmericChickenSma (21)


This recipe was taken from my Safe Zone Diet Book


1 whole chicken

1 dl coconut milk

2 stk lemon grass

1 red onion

3 cloves garlic

1/2 tsp turmeric powder

2 ml coriander powder (optional)

2 ml black pepper

1 tsp sea salt


Trim away the unwanted fats from the cavity of the chicken. Blend 1 stalk of lemon grass, half an onion, all the garlic with turmeric powder, coriander powder, black pepper, salt and coconut milk in a blender or processor until smooth. Marinate the chicken with the blended ingredient. Pour the rest of the ingredient into the cavity, stuff half an onion and 1 stalk of lemon grass in. Let it sit in the fridge for at least 4 to 6 hours better still if you can leave it overnight.. It is best to leave the marinated chicken out in room temperature before baking.

Preheat oven on 220 Celcius, place Chicken on baking tray and bake for 50 to 60 minutes.


NOTE: You can have this with salad, roasted vegetables. After elimination diet, we have this with rice (moderate) since my wife has tolerance for rice.

Categories: Clean Diet and Recipes.

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